Today we are going to see about mild spiced egg gravy, which goes well with idli, dosa, roti, parathas & best combination with Biriyani & pulav. In this recipe, I have made cashew/coconut mixture paste, which gives creamy texture & exquisite aroma to the gravy.
Detail recipe in tamil 👇https://youtu.be/sVZzUUGZZBA
Egg hard boiled – 5 nos. (cut into half)
Onions paste – 3 nos. Medium size (chopped & grounded)
Tomato puree – 2 medium size (chopped & blended)
Ginger garlic paste – 2 tsp
Red chilli powder – 1 tsp
Coriander powder – 2 tsp
Garam masala – 1tsp
Salt as required
Water as required
Chasew coconut paste ;(Soaked for 15 mins & grounded)
Chasews – 10nos.
Coconut – 1/4 cup
Jeera – 1tsp
Fennel seeds – 1tsp
Pepper – 1tsp
Poppy seeds – 1tsp
Oil – 3 tbsp
Jeera – 1tsp
Bay leaves – 1 Cinammon – 1 pieces
Marinate the eggs with red chilli powder, coriander powder, garam masala (each 1 tsp) turmeric & salt (each 1/2 tsp) for 15 mins .
Heat the oil, add sliced eggs & fry on both sides for 2 mins on med flame and keep it aside.
In the same kadai, add onion paste, add curry leaves & cook it until raw flavour goes off.
Add ginger garlic paste & saute for 2 – 3 mins or until raw flavour goes off.
Now add all spices & saute for 2mins.
Add tomatoes puree cook for 5mins on med high flame.
Now add the cashew paste, mix it & add water as required.
Allow to boil for 20 mins or until oil floats on top of the gravy.
Add the fried eggs, mix in gravy & cook for another 5 mins.
Garnish with Cilantro & switch off the flame.
Serve it with Chappathi, rice, idlies, dosa & best pair with Biriyani.