Ingredients:
1.Egg (Boiled)-3.
2.Mustard seeds-1 tsp.
3.Oil-1 tsp.
4.Onion(finely chopped)-1 big.
5.Tomatoes (Medium-sized)Finely chopped-2.
6.Ginger Garlic Paste-2 tbsp.
7.Turmeric powder-1/2 tsp.
8.Salt-As req.
9.Curry leaves-few.
10.Green chillies-2(Slited)
For Tempering and Grinding:
1.Oil-1/2 tsp.
2.Coconut-1/2 cup grated/Sliced.
3.Corriander seeds-1 tsp.
4.Red chillies-4 to 5
5.Whole pepper-1 tsp.
6.Fennel seeds-1/2 tsp.
7.Cumin seeds-1/2 tsp.
8.5 Cashews or Poppy seeds-1 tsp.
9.Cinnamon stick-1 inch.
10.Cardamom -1.
11.Cloves-1.
Method :
1. In a Pan add oil, when its heated add mustard seeds allow it to pop.
2. Add Finely chopped onion, ginger garlic paste, curry leaves and green chillies. Fry till the onion turns brown and the raw smell of ginger goes off.
3. Now add the chopped tomatoes, turmeric powder and salt.
4. Keep the stove in simmer.
5. Now in a separate pan add all the ingredients for tempering and grinding.
6. Fry all the ingredients in low flame for 3 mins. (Don't burn it otherwise it tastes bitter).
7. Allow it to cool and grind it to a smooth paste.
8. Now add this paste to the Pan and boil it for 5 mins.
9. And add boiled egg(If you want u can add some water depending on the consistency u need)
10. Chettinadu egg gravy is ready to serve.
It tastes good with rice, chapatti, bread etc.
Note:
1. If u want to make it quick, simply add Garam masala, chilly powder and coconut instead of using all the ingredients for grinding.
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