Recipe Cuisine: Indian | Recipe Category: Kuzhambu
Prep Time: 5 mins | Cooking Time: 20 mins | Serves: 4
Egg - 4
Onion - 2
Tomato paste - 3 tblspn(or puree of 3 tomatoes)
Green chilli - 3
Ginger garlic paste - 1 tblspn
Chilli powder - 1 tsp
Coriander powder - 2 tblspn
Cumin powder - 1 tsp
Garam masala - 1/2 tsp
Turmeric - 1/4 tsp
Salt - to taste
Mustard seeds - 1 tsp
Curry leaves - a sprig
Oil - 2 tblspn
Boil the eggs adding little salt, remove its shell and keep aside.
Heat oil in a pan, crackle some mustard seeds and add in slitted green chillies, finely chopped onion and curry leaves. Stir fry till the onions becomes translucent.
Add in ginger garlic paste and sauté till raw smell is gone. Add in coriander powder, chilli powder, garam masala, turmeric and salt to taste. Saute for a minute.
Then add the tomato paste. If adding fresh tomato puree cook till the water evaporates and raw smell of tomato is gone. Then, add the 1 to 2 cups of water.
Make slits in egg lengthwise and add to the gravy. Cook for 5 to 10 minutes and switch off the flame.
Serve with hot rice, chapati, idli or dosa.
|Keep all your ingredients ready|
|Boil the eggs adding little salt, remove its shell and keep aside.|
|Heat oil in a pan, crackle some mustard seeds|
|Add in slitted green chillies|
|Add finely chopped onion and stir fry till it becomes translucent. Add in ginger garlic paste and saute till raw smell is gone|
|Add in coriander powder, chilli powder, garam masala, turmeric and salt to taste.|
|Saute for a minute.|
|Then, add the tomato paste. If adding fresh tomato puree, cook till the water evaporates and raw smell is gone|
|Add in 1 to 2 cups of water|
|Cook for 2 minutes|
|Remove the shells and make slits in the egg lengthwise|
|and add to the gravy|
|Cook for 10 to 15 minutes and switch off the flame|
|Serve hot with white rice, jeera rice, chapati or dosa!|