Ingredients
4 boiled egg with their shell removed (Check out the tip for perfect boiled egg)
2 cups of sliced onion - preferably red onion
2 tsp of grated ginger
2 tsp of grated garlic
1 large tomato finely diced
1/4 tsp of turmeric powder
2 tsp of coriander powder
1 tsp of kashmiri chilly powder
1/2 tsp of chilly powder
1/2 tsp of pepper powder
1/2 tsp of garam masala
A strand of curry leaves
2-3 tbsp of oil
Salt to taste
Water
Method:
Heat a skillet and pour in the oil. Once hot, add the sliced onion to it. Sprinkle salt as required and mix it well.
Let the onion turn golden brown. Then add the grated ginger, garlic and curry leaves. Saute it for another minute or two.
Add the diced tomatoes and give it a mix. Let the tomatoes cook thoroughly and turn mush.
Add the ingredients 6 - 11. Mix it thoroughly and cook for about a minute. Add just enough water to form the gravy. Stir it well to combine and spread the masala evenly. Let it come to a boil and let the gravy reduce to a consistent such that it is thick and not too runny. Taste test the gravy for salt.
Make gashes on the boiled egg and drop it into the gravy. Mix it well and let it cook for another minute.
Turn off the heat and serve it hot with chapathi, parotta , fried rice etc.
Tips
You could shallow fry the eggs before you drop them in the gravy. This would give a rough surface on the eggs.
I add kashmiri chilly powder to enhance the colour and use less chilly powder to keep the gravy less spicy. You may choose to add the chilly powder alone.
Tasty Traditional Recipes
