POUCED EGG GRAVY

INGREDIENTS

1. Eggs                             4 nos
2. Onion                           2 nos cut
3. Tomatoes                      3 nos cut
4. Chill powder                 2 tsp
5. Curry masala                 2 tsp
6. Coconut                        1 tbsp grated
7. Coriander powder         2 tsp
8. Ginger-Garlic                2 tsp
9. Salt                                3 tsp
10. Bengal gram flour         1 tbsp
11. Turmeric                       1 tsp
12. Water                           6 cups

FOR SEASONING

1. Mustard seeds             1 tsp
2. Urad dal                      1 tsp
3. Bengal gram               2 tsp
4. Hing                            1/2 tsp
5. Oil                               3 tbsp
6. Curry leaves                few
7. Coriander leaves         for garnishing

METHOD

• Heat oil in a Kadai, add seasoning, splutter mustard seeds, fry dal.
• Add curry leaves, hing, onion and fry for a minute.
• Add tomatoes, salt, chilly powder, turmeric, and close the lid for a minute.
• Mash tomatoes, add coriander powder, curry masala, and Bengal gram flour.
•  Mix well, add water, coconut and boil for 2 minutes.
• Lower the flame, crack eggs one by one slowly drop into the gravy.
• Don't stir close the lid and cook for 5 minutes,
• Off the stove slowly lift the eggs and mix. Garnish with coriander leaves.
• Serve with idly, chapati, dosa.