INGREDIENTS
Translation
Boiled Egg - 4
oil - 5 spoon (say) pour needed more oil leads no sticky.
cardamom -2
ciloves- 4
Onion - 2
ginger garlic paste - 1 normal spoon
tomatoes - medium 3 or big 2
curry leaves - little
jeera powder - 1/2 small spoon
corriander powder - 1 small spoon
chilli powder - 1/2 small spoon
turmeric powder - 1/4 small spoon
garam masala - 1/4 small spoon
karunanithi kari masala - 1 small spoon
hing little
salt
corriander leaves - little to garnish.
PREPARATION
1. Boil all eggs well and keep aside once egg becomes cool break the egg from its shell and cut in to half lengthy wise.
2. In a sim stove, keep vessel, pour oil , once oil get heated put shallots ( cut onion ) once it turn brown add ginger garlic paste, once it raw smell goes, add curry leaves, tomatoes, and turmeric powder, garam masala, corriander powder, chilli powder, jeera powder, karunanithi kari masala, hing one by one and add salt.
3. Once all masala smell goes off, if needed add 1/2 glass of water depends stickiness and gravy thickness add boiled egg garnish with corriander leaves and keep the lids closed and boil in sim for 3- 5 minutes .
4. Egg gravy is ready to serve ( serve hot with chapathi, parota, veg pulao, peas pulaov, fried rice, rice ).
Tips
After adding egg you should not stir otherwise egg will break further. shape ll go. so the gravy must be cooked enough and then add egg. presentation ll be good.
Translation
Boiled Egg - 4
oil - 5 spoon (say) pour needed more oil leads no sticky.
cardamom -2
ciloves- 4
Onion - 2
ginger garlic paste - 1 normal spoon
tomatoes - medium 3 or big 2
curry leaves - little
jeera powder - 1/2 small spoon
corriander powder - 1 small spoon
chilli powder - 1/2 small spoon
turmeric powder - 1/4 small spoon
garam masala - 1/4 small spoon
karunanithi kari masala - 1 small spoon
hing little
salt
corriander leaves - little to garnish.
PREPARATION
1. Boil all eggs well and keep aside once egg becomes cool break the egg from its shell and cut in to half lengthy wise.
2. In a sim stove, keep vessel, pour oil , once oil get heated put shallots ( cut onion ) once it turn brown add ginger garlic paste, once it raw smell goes, add curry leaves, tomatoes, and turmeric powder, garam masala, corriander powder, chilli powder, jeera powder, karunanithi kari masala, hing one by one and add salt.
3. Once all masala smell goes off, if needed add 1/2 glass of water depends stickiness and gravy thickness add boiled egg garnish with corriander leaves and keep the lids closed and boil in sim for 3- 5 minutes .
4. Egg gravy is ready to serve ( serve hot with chapathi, parota, veg pulao, peas pulaov, fried rice, rice ).
Tips
After adding egg you should not stir otherwise egg will break further. shape ll go. so the gravy must be cooked enough and then add egg. presentation ll be good.
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