EGG GRAVY..

 

This egg curry is one of my favorite curry we can have with chapathi or rice. My mom will prepare this very tasty. Since I used the frozen coconut I didn’t get that original taste but still it tastes good. If u have fresh coconut you can use that. It gives nice taste for this.

 

 

Ingredients:

 

2 Boiled egg

1 Tbsp. Coriander seeds

1 Tbsp. Cumin seeds

2-3 Clove

Cinnamon Stick

1 Cup fresh Coconut

1 Tomato

1/2 Onion

4-5 Garlic Pods

Ginger

Salt  

 

 

Procedure

• Boil the egg for 15 minutes and keep it aside.

• Heat pan, add coriander seeds, cumin seeds, cinnamon, clove and onion - dry roast all separately till slight color change

• Now take  coconut, dry roasted above spices, small amount of ginger , tomato,  blend all together with small amount of water.

• Heat some oil in pan, add crushed  garlic , curry  leaves and blended paste and fry for 5 minutes. 

• Add salt to taste and then water according to your gravy consistency as needed.

 

• Boil it for 10-12 minutes on medium flame.

• Take boiled eggs and cut slightly on top and add to gravy and simmer for 5 minutes.

• Finally add coriander and pudina and are ready to serve.

 

You can have this with chapati, roti. Onion raita is good combination with this gravy and add some lemon juice while serving.

  

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