Description
Egg Gravy: Gravies can be prepared in many different ways and as far as Egg gravies are concerned each one of us have a distinctive way of preparing it.Here is yet an other variety of egg gravy cooked in a rich creamy mixture of peanuts,sesame & coconut paste and blended with various other spices.If u wish to add a little spice to your life, this recipe flavored with various spices is exactly what you need.This gravy is a very good accompaniment for rice,chappthi,naan,phulka etc..Give it a go!!!!| Ingredients-1 | |
|---|---|
| 1 stks | Curry leaves |
| 1 T | Tamarind juice |
| 4 nos | Garlic pods |
| 2 nos | Green chillies (slit open) |
| 1 no | Tomato (finely chopped) |
| 1 no | Onion (finely chopped) |
| 3 nos | Eggs |
| 3 strands | Coriander leaves (for garnishing) |
| 3 T | Oil |
| Ingredients-2 | |
|---|---|
| 1 T | Peanuts |
| 1 T | Poppy seeds |
| 1 T | Sesame seeds |
| 1 T | Grated coconut |
| 1 no | Red chilli |
| ½ tsp | Pepper corns |
| Ingredients-3 | |
|---|---|
| 1½ tsp | Chilli powder |
| 1½ tsp | Coriander powder |
| ½ tsp | Garam masala powder |
| ½ tsp | Cumin powder |
| 2 pinch | Asafoetida powder |
| 2 pinch | Turmeric powder |
| 1 tsp | Salt (as per taste) |
Instructions
1.Boil the eggs in water for about 10-15min approximately or untill they are completly cooked. Immediately plunge them into cold water to cool,then peel the skin and slit open the eggs carefully to 3/4th level by making a slit both horizontally and vertically as how we normally do for stuffed brinjals and keep them aside.(Slit as shown above)
2.Dry roast all the ingredients except coconut from Table-2(Peanuts,poppy seeds,sesame seeds,pepper and red chilli)till they release aroma.Grind them to a fine paste by adding little quantity of water to it and keep aside.
3.Heat 2T of oil in a pan and splutter Mustard seeds,cumin seeds and curry leaves.Add the green chillies,garlic and chopped onions and saute them for a while i.e till the onions turn to golden brown color.Add the chopped tomatoes and saute till they turn tender.
4.Add the ground mixture and fry for 6-7min,till the oil separtes from the paste.Keep stirring at equal intervals,to avoid it from burning.(as shown above)
5.Then add all the other spices stated in table-3(coriander pwd,turmeric pwd,chilli pwd,cumin pwd,garam masala pwd,asafoetida pwd)along with 1T of thick tamarind extract and the required quantity of salt and cook them for another 10min approximately,i.e till the raw smell dimnishes.
6.Add the slit eggs to the gravy and mix them carefully for a minute.(care should be taken to avoid the eggs from breaking..as shown above).
7.Add 1 cup of water to the mixture and cook under a sim flame for another 10min with the lid closed.(as shown above).Carefully stir the contents at regular intervals.
8.Once it reaches the desired consistency (a thick creamy gravy)remove from fire and garnish with coriander leaves.
Serve hot with Rice,Roti or Phulka!!!!!
Notes
1.Proportion of spices can be varied as per individual's choice.If u wish it to be very spicy you can increase the quantity of spice used and vice versa.
2.Many would not prefer much of Garam masala's,in that case garam masala powder can be avoided.
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