Ingredients
1. Boiled Egg - 6 nos (Peeled and cut in to halves)
3. Onions - 3-4 Thinly sliced
4. Tomatoes - 1 Finely chopped
5. Green Chillies - 3-4 center slit
6. Ginger Garlic Paste - 1 tbsp
7. Turmeric Powder - 1/2 tbsp
8. Chilli Powder - 1/2 - 1 tbsp
9. Garam Masala - 1 tbsp
10. Coriander Powder - 1/2 tbsp
11. Black Pepper Powder - 1 tbsp
12. Coriander Leaves - 3 tbsp
13. Curry Leaves -1 spig
14. Oil - 2-3 tbsp
Method
Optional Step - Sautee, peeled eggs in a kadai, with 1 tbsp oil in low flame to roast the boiled egg pieces. You can use the boiled eggs as such or cut in to halves as per your liking.
1. In a Kadai, heat oil add curry leaves, salt and onions and roast until onions are semi-brown.
Adding salt, helps with roasting
2. Add tomatoes and green chillies and continue to saute until tomatoes are semi cooked.
3. Add ginger garlic paste and saute for 2-3 more mins.
4. Add turmeric, chilli powder, garam masala, coriander, black pepper powder and saute in low heat for 3-4 mins.
5. Add little water (not much as this is a thick gravy dish), cover the kadai and cook for few mins until the gravy is cooked and raw smell disappears.
6. Add peeled eggs / sauteed boiled eggs to the gravy and allow to simmer for 15-20 mins until oil separates.
7. Garnish with coriander leaves.
Serve hot with hot Appams, Chapathis or Dosa.
1. Boiled Egg - 6 nos (Peeled and cut in to halves)
3. Onions - 3-4 Thinly sliced
4. Tomatoes - 1 Finely chopped
5. Green Chillies - 3-4 center slit
6. Ginger Garlic Paste - 1 tbsp
7. Turmeric Powder - 1/2 tbsp
8. Chilli Powder - 1/2 - 1 tbsp
9. Garam Masala - 1 tbsp
10. Coriander Powder - 1/2 tbsp
11. Black Pepper Powder - 1 tbsp
12. Coriander Leaves - 3 tbsp
13. Curry Leaves -1 spig
14. Oil - 2-3 tbsp
Method
Optional Step - Sautee, peeled eggs in a kadai, with 1 tbsp oil in low flame to roast the boiled egg pieces. You can use the boiled eggs as such or cut in to halves as per your liking.
1. In a Kadai, heat oil add curry leaves, salt and onions and roast until onions are semi-brown.
Adding salt, helps with roasting
2. Add tomatoes and green chillies and continue to saute until tomatoes are semi cooked.
3. Add ginger garlic paste and saute for 2-3 more mins.
4. Add turmeric, chilli powder, garam masala, coriander, black pepper powder and saute in low heat for 3-4 mins.
5. Add little water (not much as this is a thick gravy dish), cover the kadai and cook for few mins until the gravy is cooked and raw smell disappears.
6. Add peeled eggs / sauteed boiled eggs to the gravy and allow to simmer for 15-20 mins until oil separates.
7. Garnish with coriander leaves.
Serve hot with hot Appams, Chapathis or Dosa.
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