Egg Gravy

Egg Gravy

Egg Gravy is a tasty side dish that pairs up with Rice, Chapathi. When we run short of Veggies, Egg Gravy is good choice. And it is simple and easy to cook. Eggs are one of healthy food.

Ingredients:

Eggs	3 to 4 no's
Onion	3 no's
Tomato	6 to 7 no's
Turmeric powder	1 Tea Spoon
Corriander Powder	3 to 4 Tea Spoon
Chili Powder	3 Tea Spoon
Tarmarind	1 small lemon size
Curry Leaves	as required
Corriander Leaves	as required
water	as required
Garlic	8 to 10 no's

 Tempering: 

Oil	4 to 5 Table Spoons
Mustard	1 Tea Spoon
Urad Dhal	1 1/2  Tea Spoon
Fennel Seeds	1/2 Tea Spoon

Preparation Methods:

• Boil the egg by pouring water and adding salt in the cooker with 3 whistles.
• Prick the boiled egg with a knife so it doesn't burst while frying, and masala will get into it.
• In a non-stick pan, pour 1 table spoon of oil and add eggs to it. Fry them until they turn golden, then, on low flame, sprinkle 1 pinch of turmeric powder and 1 teaspoon of red chilli powder, mix them, and keep them aside.
• Take a pan or cooker, pour in 5 tablespoons of oil, let it heat, and add mustard, urad dhal, and fennel seeds. Let the lentils sizzle.
• Add finely chopped onions and sauté until golden.
• Add the spices, turmeric powder, and corriander powder, and mix them well.
• Once the raw smell of spices goes away, add the tomatoes and sauté until the mixture thickens.
• Add the chilli powder and mix it well. Let the raw smell of the chilli powder go away.
• Now pour the water as required, then mix it well.
• Soak the tamarind in water for 2 to 3 minutes; later, squeeze the soaked tamarind into a pulp and strain.
• Now pour in the tamarind water and mix it well.
• Let it cook well until the poured oil comes up.
• Add the boiled egg to the gravy and mix once.
• Then add curry leaves and corriander leaves to it, and it is ready to serve.