Egg Gravy for Pulav is a medium spicy, flavorful Egg Gravy. I served it with Vegetable Biriyani. It goes very well with Jeera Rice, Pulav, Idli and Dosa also.
To roast the Egg:
Hard Boiled Eggs – 3
Oil – 2 tbsp
Turmeric Powder – 1 pinch
Red Chilli Powder – 1/8 tsp
Salt – ½ pinch
For the Gravy:
Bay Leaf – 1
Cumin Seeds – ½ tsp
Cinnamon Stick – 2 pieces
Onion Paste – 3 tbsp
Ginger Garlic Paste – 1 tsp
Red Chilli Powder – 1 tsp
Garam Masala – ¼ tsp
Coriander Seed Powder – 1 tbsp
Black Pepper Powder – ½ tsp
Cumin Seed Powder – 1 tbsp
Fennel (Saunf) Seed Powder – ½ tsp
Medium Sized Tomato – 2 (Made into puree)
Coconut Milk – ½ cup
Salt – to suit one’s taste
Finely chopped Cilantro – for garnishing
Heat the Oil in a pan. Add the Salt, Chilli Powder and the Turmeric Powder. Stir well. Make slits on hard boiled Eggs and add to the above. Roast the Eggs for 2 to 3 minutes in low medium flame. Transfer everything to a bowl.
Add Oil to the same pan. Add Bay Leaf and Cumin Seeds. When the Cumin Seeds sizzles, add the Cinnamon stick and roast for few seconds. Add the Onion paste. Cook for a minute. Add Ginger Garlic paste. Cook till the Oil starts separating.
Add all the dry Masala powder. Stir for few seconds. Add the Tomato puree. Cook for some minutes till the Oil separates from the Masala.
Add 1 ½ to 2 cups of water. Mix well. Adjust Salt. Cover the pan with a lid and simmer for 4 to5 minutes in medium flame.
Now, add the roasted Eggs, Garam Masala and Coconut milk. Mix well. Lower the flame and simmer for 3 to 4 minutes.
Transfer to a serving bowl. Garnish with Cilantro.
We can use freshly prepared Coconut Milk or milk made with unsweetened Coconut Powder.