Ingredients
- 3 eggs - boiled
- 1 green chilly - deseeded
- 1 onion - sliced
- 1/2 tomato - quartered
- 2 inch ginger - finely chopped
- 4-5 curry leaves
- A few sprigs of coriander leaves - chopped - leave some for garnishing
- 1 or 1/2 cinnamon stick
- 2 cardamoms
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 tsp chilli powder
- 3 heaped tsp curry powder
- Water
- Salt and sugar to taste
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Egg Gravy
Time: 10 minutes prep
Servings: 3
Directions
- Peel the boiled eggs and halve them and keep aside.
- Heat oil in a wok and fry the cinnamon stick, cardamoms and seeds.
- Then add the ginger, curry leaves, partial coriander leaves, onions and tomatoes. Stir for a minute or two before adding both the spice powders.
- Stir the powders till there is no raw smell and add 3/4 cup water and mix.
- Let the gravy boil and add salt and sugar to taste. Add in the boiled eggs and carefully coat it with the gravy and continue to boil until how thick you want the gravy to be.
- Once done, garnish with the remaining coriander leaves and serve with plain rice or bread.
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Summary
A simple and quick dish to whip-up on the days you have run out of ideas to cook!
