Egg Gravy

Egg Gravy is a simple and easy egg curry in a South Indian Style. For South Indian Style gravies and curries ,either fresh coconut or coconut milk is added to get that typical taste. This is a easy onion and tomato based egg gravy with addition of fresh coconut , poppy seeds and cashew/ melon seeds paste.

There are many variants of Egg based gravies and curries, I do. But this one is the most simplest , which I often do.This Egg Gravy is not very thick or its thin . It has a medium consistency and goes on well with steamed rice too. One of my favourite Egg Masala recipe which I have already shared is Kolhapuri Egg Masala . Also do check Scrambled Egg Curry and Poached Egg Curry , it may interest you.

This Egg gravy goes well with Ghee Rice, Kushka , Jeera Rice or even with Roti / Phulka. I served this Egg Curry with caramelized onion ghee rice , which was rich and delicious.

RECIPE CARD EGG GRAVY – SOUTH INDIAN STYLE

Easy Egg Gravy

A Simple Egg Gravy prepared in an South Indian Style with minimal spices , fresh coconut , cashews and poppy seeds.

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Author :Muktha H S

Course: Side Dish

Cuisine: Indian

Keywords: Egg, Gravy

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: 203kcal

Ingredients

• 4-5 No Eggs
• 2 no's Onion medium size , finely chopped
• 3-4 no garlic cloves minced or 1/2 Tbsp Garlic Paste
• 3/4 inch ginger minced or 1/2 Tbsp Ginger Paste
• 2 no's Tomatoes medium- large size
• 3 Tbsp Fresh grated coconut
• 1 Tsp Poppy Seeds
• 5 no's Whole Cashews
• 1/2 Tsp Turmeric Powder
• 3/4 Tsp Garam Masala Powder
• 1 1/2 Tsp Red Chilli Powder
• 2 Tsp Dhania Powder
• 1.5 Tbsp Cooking Oil
• 11/2-2 Tsp Salt or as required
• 2 Tbsp Fresh Coriander Leaves Chopped

Instructions

• Boil 4-5 eggs in hot water for 12 minutes. Break open the shell and pierce the eggs with fork and set aside.
• In a kadai , heat 1.5 Tbsp of oil. Add chopped onions , saute till it turns translucent.
• Add 1 Tbsp of ginger garlic paste and saute well ,till raw smell goes off.
• Roughly cut 2 tomatoes and blend it in a blender or mixer jar , to get 3/4 cup of tomato puree.
• Add in tomato puree , stir well and continue to cook till colour changes .
• Now add 1/2 Tsp of turmeric powder , 11/2 Tsp of chilli Powder , 2 Tsp of coriander powder and 1/2 of Garam masala powder . 
• Mix well and cook till oil starts releasing from the edges. Add 1/2 cup water, salt and bring it to boil.
• In a mixer jar , take 1/4 cup of fresh coconut , 1 tsp of Poppy seeds and 6-7 cashews , and blend to a fine paste using little water .
• Add blended coconut cashew masala paste, 1/2 cup mixer/blender rinsed water and bring it to boil. Refer Notes
• Once it comes to boil, add boiled eggs and keep it on simmer for 5 minutes. Add 2 Tbsp of chopped coriander leaves and mix well.
• Serve hot with Ghee rice or Chapati / Phulka .

Notes

1.  If coconut is unavailable , then skip it. Soak 8-10 cashews and poppy seeds in warm water for 15 minutes.
2. Discard water and blend cashews and poppy seeds to a smooth paste.

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Step by Step Directions on making of Egg Gravy

Boil 4-5 eggs in hot water for 12 minutes. Break open the shell and pierce the eggs with fork and set aside.

In a kadai , heat 1.5 Tbsp of oil. Add chopped onions , saute till it turns translucent.

Add 1 Tbsp of ginger garlic paste and saute well ,till raw smell goes off.

Roughly cut 2 tomatoes and blend it in a blender or mixer jar , to get 3/4 cup of tomato puree.

Add in tomato puree , stir well and continue to cook till colour changes .

Now add 1/2 Tsp of turmeric powder , 11/2 Tsp of chilli Powder , 1 1/2 Tsp of coriander powder and 1/2 of Garam masala powder . Mix well and cook till oil starts releasing from the edges.Add 1/2 cup water and bring it to boil.

In a  mixer jar , take 1/4 cup of fresh coconut , 1 tsp of Poppy seeds and 6-7 cashews , and blend to a fine paste using little water . (If coconut is unavailable , then skip it. Soak  8-10 cashews and poppy seeds in warm water for 15 minutes .discard water and blend to fine paste ).

Add blended coconut cashew masala paste , salt and bring it to boil.

Once it comes to boil, add boiled eggs and keep it on simmer for 6-7 minutes. 

Turn off the heat, Add 2 Tbsp of chopped coriander leaves and mix well , allow it to sit for 5-8 more minutes before serving .

Serve hot with Ghee rice or Chapati / Phulka