Eggs in a different style makes this gravy special.
All time favorite in our household and suits idiyappam, appam,dosa,roti and of course rice.
Serves : 4
Cooking Time : 45 min
Ingredients :
Eggs 2
Giner garlic Paste 1 tsp
Onions 1 (chopped )
Tomato 3 - 4 ( pureed )
Oil 2 tbsp
Curry leaves a few
Coriander leaves a bunch
Salt to taste
Grind to paste :
Coconut 2 tbsp
Cashew 2-4
Cook in water & grind to paste :
Red 4-5
Coriander seeds 1 1/2 tbsp
Whole species cinnamon,cloves,fennel,cardamon ( to your choice )
Method :
In pan heat oil add onions fry till transparent. Add ginger garlic paste ,curry leaves . Add the ground species paste with little water and saute till raw smell fades away. Then add pureed tomatoes allow it boil till raw smell leaves. Add the coconut paste ,wait for the raw smell to leave. Now break open the eggs one at a time or max 2 ,close with a lid and cook on slow fire till the eggs get cooked. Flip it after 5-7 min . Care should be taken not to stir after the eggs are broken into the gravy. Switch off the flame. Garnish with coriander leaves.
Note :
Instead of coconut paste ,coconut milk can also be added,this will enrich the flavour .
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