Egg Masala Gravy prepared in Tamilnadu region of India uses Tamarind and Coconut. There are many variants in this recipe some of which have been posted earlier. This gravy goes very well with Steamed Rice, Roti, Fried Rice etc
Egg – 4 (boiled and shell removed)
Onion – 2 (Finely chopped)
Tomato Big – 2 (Crushed)
Fresh Coconut Paste – 2 tbsp
Ginger Garlic Paste – 1 tsp
Coriander (Dhania) Powder – 1 tbsp
Chilli Powder – 1 ½ tsp
Green Chilli – 2 sliced
Turmeric (Haldi) Powder – ¼ tsp
Garam Masala – 1 pinch
Pepper Powder – 1 pinch
Salt to taste
Cilantro (Dhania Leaves) finely chopped – 2 tbsp
Oil – 2 tbsp
Cumin / Jeera – 1 tsp
Make 4 to 5 lengthy slits on the eggs. Heat 1 tsp of oil; add ¼ tsp chilli powder and a pinch of salt. Mix well. A
dd the eggs and roast for 2 to 3 minutes till the masala coats the eggs all over. Transfer to another vessel.
Heat the remaining oil. Add Cumin Seed and allow to splutter. Add Ginger Garlic Paste and sauté for a minute. Add the Onions. Cook till it becomes light brown.
Add Tomatoes and cook till the tomato is half done.
Add the Coriander Powder, Pepper Powder, Chilli Powder, Salt and Turmeric Powder. Mix well.
Cook till the tomato becomes soft. Add 2 cups of water and Green Chilli. Cover and cook for 5 minutes on medium heat.
Add the Masala Coated Eggs, Coconut Paste and Garam Masala. Mix well and adjust salt. Add more water to increase quantity of Gravy, if required. Cover with a lid. Continue cook for 5 more minutes on medium heat.
Add Cilantro and mix well and cook for one more minute.
Note: Instead of crushing the Tomatoes, the Tomatoes can be made into a fine paste and used, which will reduce cooking time.