Egg - 3 or 4
Onion - 1 medium
Tomato - 2
Garlic - 3 pods
Ginger - 1 inch piece
Chilli powder - 1 tbsp
Dhaniya powder - 1 tbsp
Mustard seeds - few
Urad dhal - few
Curry leaves - few
Salt as needed
Oil - 3 tbsp
Cilantro leaves (optional) - few

Hard boil eggs and remove shell...slit 2 or 3 times horizontally...see that you do not break the eggs or reach the yolk( this is just for the gravy flavor to enter the egg too).

Heat a tbsp of oil in a kadai and add onions ...fry till they are transparent and next add ginger and garlic...saute for a minute and add tomatoes...mash and cook for 3 or 4 minutes...just before removing add cilantro leaves....remove cool and grind to a fine paste( you can also grind everything raw without frying in oil....that is also a diffrent method of making this gravy)
Heat 2 tbsp of oil in pan and add mustard seeds, urad dhal and curry leaves...when they splutter up add the ground paste and the powders( you can also add the powders in the oil itself before adding the paste)...add salt...reduce flame and cook for another 5 minutes...add eggs just before removing.

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