pigeon egg

Directions

1. First, boil the quail eggs in a pot of water with a pinch of salt for 5 to 7 minutes. ⏱ 7 min
2. Once cooked, remove the shells. ≈ 3 min
3. Since the eggs are small and delicate, it is important to be careful when peeling them. ≈ 3 min
4. Make a small incision in the shell with a knife or toothpick to make it easier to insert the spices. ≈ 3 min
5. Season the hard-boiled eggs with a pinch of salt and turmeric powder. ≈ 2 min
6. Heat some oil in a pan over medium heat, and fry the eggs until they are lightly golden. ⏱ ≈ 8 min
7. Remove them from the pan and place them in another container. ⏱ ≈ 7 min
8. Avoid frying them too much, as this could make the surface of the eggs tough. ⏱ ≈ 8 min
9. In a hot pan, cook the diced onions for 1 to 2 minutes, until they are lightly browned. ⏱ 2 min
10. Remove them and book them. ≈ 3 min
11. It is important to maintain the crisp texture of the onions, without making them soggy. ≈ 3 min
12. In the pot, combine the cardamom, cloves, bay leaves, and remaining oil paint. ⏱ ≈ 7 min
13. Then, add the finely chopped onion once the spices have released their aroma. ≈ 3 min
14. Sauté the chopped onions over medium heat until they are lightly golden. ⏱ ≈ 7 min
15. Next, add the mixture of garlic and ginger paste, and cook for a few minutes to allow the flavors of the spices to develop. ⏱ ≈ 10 min
16. Next, add the chopped or pureed tomatoes to the pan. ⏱ ≈ 7 min
17. Once the tomatoes are soft and yielding, add the ground cumin, turmeric, paprika, chili powder, salt, and a small amount of sugar, to taste. ≈ 3 min
18. To prevent the spices from burning, continue to cook them over medium heat, stirring constantly, and adding a little water if needed. ⏱ ≈ 10 min
19. When the spices start to release their oil, it means that the cooking is complete. ≈ 3 min
20. Add the cooked chicken eggs to a mixture of spices, stirring constantly. ≈ 3 min
21. Next, add hot water to the desired level. ≈ 3 min
22. Green beans tend to thicken, so it’s best to add just enough water. ⏱ ≈ 10 min
23. Once the sauce begins to simmer and thicken slightly, add the fried onion and chopped fresh chili peppers. ⏱ ≈ 10 min
24. Cover the container with a lid and let it simmer over low heat for 5 minutes. ⏱ 5 min
25. Remove the lid and add spices, chopped parsley, and ghee. ≈ 3 min
26. Thoroughly mixed, then set alight. ≈ 4 min
27. Let it simmer for a few minutes, then serve. ⏱ ≈ 40 min