| Recipe Highlights |
|---|
| Best side dish for Chapatti and rice. |
| Ingredients | Cooking Time : 45 Mins |
|---|---|
| Eggs – 3 to 4 (Boiled) Onion – 2 Tomato – 1 1/2 Turmeric powder – 1/4 teaspoon Gingergarlic paste – 1 teaspoon Redchilli – 1/2 teaspoon Coriander powder – 1/2 teaspoon Cumin powder – 1/4 teaspoon Salt – to taste Water – as needed Coriander leaves and mint leaves | To Grind Coconut - 2 teaspoon Cinnamon stick - 1 Cloves – 2 to 3 Fennel seeds – 1/2 teaspoon |
| Method | |
|---|---|
| Step :1 Chop onion and tomato.Heat oil in a pan add onion and saute it with little salt.When it comes to transparent add ginger garlic paste and saute it till the raw smell goes off. |    |
| Step 2: Add turmeric powder and saute it for a minute then add tomatoes.Saute this till get smash consistency.Add chilli powder,coriander powder and cumin powder and saute it for few minutes. Then add some chopped coriander leaves and mint and saute it for a minute. |     |
| Step 3: Switch off the flame and let it cool down for some minutes.Grind them in to fine paste. Heat the pan and add the grinded paste with water. |   |
| Step 4: Grind the ingredients given above in the column and add it with the masala. |   |
| Step 5: Slit the eggs vertically till the bottom edge. Don’t completely cut them.Then put them in to the gravy. Let it boil for 5 in a low flame.finally add coriander leaves and salt. |   |
Egg gravy is now ready to serve.  | |
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