Egg Gravy (Serving size-2)
Weekends are NOT the best time for me to spend hours inside my kitchen. I rather want to go out and have fun. So, I always make dishes which are quick and also delicious (Why should I compromise on taste?). So, today I decided to make Tomato Rice and Egg Gravy for dinner. Here is the recipe for Egg Gravy.
This is a Yogurt based gravy with eggs. Try this with some twist of your choice and let me know how it turn out. Happy cooking :)
Ingredients:
- Eggs - 5
- Garlic - 4 cloves
- Ginger
- Cumin seeds
- Cinnamon
- Cloves
- Salt
- Onion - 1/2 (Big sized - Chopped)
- Tomato - 1 (chopped)
- Coriander powder - 2 tsp
- Garam Masala - 1 tsp
- Chili powder
- Turmeric powder - pinch
- Mustard seed
- Plain Yogurt - 3 tbsp
- Cilantro (chopped)
- Water
Procedure:
- Boil the Eggs and separate yolk from Egg whites and keep it aside.
- Grind ginger, garlic, cinnamon, cloves, plain yogurt together with very little water to make a paste.
- In a pan, add oil.
- When the oil is hot, add mustard and cumin seeds
- Saute chopped onions
- When the onions become tender, add chopped tomatoes
- Then add the ground paste.
- Mash the egg yolks and add it to the pan. You can also grind it with very little water
- Add salt, coriander powder, garam masala, turmeric and chili powder and mix everything well. Add water if it is very dry.
- Cut the egg whites into 4 or 6 pieces and add it to the gravy.
- Add chopped cilantro at the end.
