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Preparation Time : 10
Cook Time : 40
Total Time : 50
Boiled eggs: 6 (Hard Boiled)
Onions: 2 (Thinly Sliced)
Tomatoes (Red & Ripe): 4 (Finely Chopped)
Ginger Paste: 1 Teaspoon
Garlic Paste: 1 Teaspoon
Curry Leaves: 1 sprig
Mustard Seeds: 1/4th Teaspoon
Fennel Seeds: 1/4th Teaspoon
Cumin Seeds: 1/4th Teaspoon
Fenugreek Seeds: 1/4th Teaspoon
Coriander Powder: 1 Teaspoon
Red Chili Powder: 2 Teaspoons
Turmeric powder: 1 Teaspoon
Black pepper powder: 1 Teaspoon
Salt: 2 Teaspoons/As per taste
Oil: 3 Tablespoons
Boil room temperature Eggs in a medium pot for 20 minutes with a pinch of salt to avoid cracking.
Drain the water. Add cold water. Peel the eggs & make 4 slits lengthwise.
Slice the onions thinly & Chop the Tomatoes finely.
Heat 2 tablespoons oil in a large nonstick pan.
Tip in the mustard seeds, cumin seeds, fenugreek seeds & fennel seeds. Let them crackle.
Sauté the curry leaves & sliced onions over medium heat until translucent.
Add the ginger & garlic paste and cook for a minute.
Add the chopped tomatoes. Cook until mushy and oil leaves the sides of the pan.
Add red chili powder, turmeric, coriander powder, black pepper powder & salt. Stir well.
Add half a glass of water and cook for 5 minutes.
Heat 1 tablespoon oil in a small nonstick pan over medium heat.
Add 1/2 teaspoon red chili powder & 1/2 teaspoon of turmeric powder. Stir well.
Add the boiled eggs and lightly fry for a minute. Keep turning.
Pour the fried eggs along with the oil over the gravy.
Serve hot with Roti/Parantha/Rice.
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