This gravy is one of my favorite one and was transferred from my besties kitchen ,which the whole house hold would relish.The creamy texture with the coconut milk gives a simply fantastic taste which lingers for a while.
Ingredients :
- Boiled eggs 4
- Onions 2
- Tomatoes 2
- Green chilly 1
- Red chilly 1
- Curry leaves few
- Ginger garlic paste 1 tsp
- Red chilly powder ¾ tsp
- Coriander powder ½ tsp
- Turmeric ¼ tsp
- Coconut milk 1 cup
- Coriander leaves 1 tbsp
- Salt to taste
- Oil 1 tbsp
Coarse Grind :
- Fennel ¼ tsp
- Cinnamon 1’
- Cloves 2
Method :
- In a pan heat oil add onions ,red chilly ,green chilly and few curry leaves ,allow it to brown.
- Add ginger garlic paste and allow the raw smell to go.
- Add tomatoes and allow it to get mushy.
- Add all the dry powders and toss.
- Add water ( ¼ cup approx. ) and let it cook till raw smell leaves.
- Now add eggs and toss.
- Add coconut milk and simmer it, as it starts to boil switch off the stove.
- ( after adding coconut milk ,make sure it does not get over cooked )
- Garnish with coriander leaves.
Note :
- Vegetables like potato , carrot , beans , peas can be added with curry if preferred.
