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Ingredients for Egg Gravy Curry:
Boiled eggs: 4-5
Onions: 2 (finely chopped)
Tomatoes: 2 (finely chopped)
Ginger-garlic paste: 1 tsp
Green chilies: 2 (slit)
Turmeric powder: 1/4 tsp
Red chili powder: 1 tsp
Coriander powder: 1 tsp
Garam masala: 1/2 tsp
Cumin seeds: 1/2 tsp
Mustard seeds: 1/2 tsp
Curry leaves: 8-10
Oil: 2 tbsp
Water: 1 cup (adjust as needed)
Fresh coriander leaves: For garnish
Salt: To taste
Step-by-Step Preparation for Egg Gravy Curry:
Boil the Eggs:
Boil 4-5 eggs, peel the shells, and set them aside. Lightly score the eggs with a knife for better flavor absorption.
Prepare the Base:
Heat 2 tablespoons of oil in a pan. Add mustard seeds and cumin seeds; let them splutter.
Add curry leaves and slit green chilies. Sauté for a few seconds.
Cook the Onions:
Add finely chopped onions and sauté until they turn golden brown.
Add Ginger-Garlic Paste:
Mix in 1 teaspoon of ginger-garlic paste and cook until the raw smell disappears.
Add Tomatoes and Spices:
Add chopped tomatoes and cook until they turn soft and mushy.
Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for 2-3 minutes.
Make the Gravy:
Pour in 1 cup of water and bring the mixture to a boil. Adjust water based on the desired consistency.
Add the Eggs:
Gently place the boiled eggs into the gravy. Cover and simmer for 5 minutes, allowing the eggs to absorb the flavors.
Finish with Garam Masala:
Sprinkle 1/2 teaspoon of garam masala and stir gently.
Garnish and Serve:
Garnish with fresh coriander leaves and serve hot with rice, chapati, or paratha.
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