Egg Gravy

I had tried different variations of egg gravy earlier and nothing suited my taste buds. After trying so many recipes, I wanted to make a perfect egg gravy. Now this egg gravy has become a standard recipe in my kitchen. I have adapted this recipe from the book Sambardo, written by J. B. Lobo. But I have twisted some of the ingredients according to my taste. This egg curry tastes so heavenly and it is superb with rice, chapathis or dosas.

Preparation time : 20 mins 

Serves                   : 3-4 people 

Recipe Source    : Sambardo, J. B. Lobo

Ingredients :

Boiled eggs 6-7

1 tablespoon ghee or oil

Salt to taste

For grinding:

1.5 cups fresh or frozen coconut

5-6 Byadgi chillies 

1 tablespoon cumin seeds

1 teaspoon mustard seeds

1 large onion chopped

1 small marble sized tamarind ball

3-4 garlic cloves

3-4 peppercorns

Half teaspoon turmeric powder

Method: 

Grind all the ingredients listed under grinding section in a blender by adding little water into a smooth paste.

Remove the shells of the eggs and make 3-4 cuts on the eggs. 

Heat oil or ghee in a pan and fry the masala until the raw smell of coconut goes off completely 

Add salt and drop the egg and cook for 5 minutes.Turn off the heat.