Ingredients
- Egg - 4 nos
- Onion - 1 large
- Tomato - 2 large
- Ginger garlic paste - 1 tbsp
- Red chilli powder - 1/2 tsp
- Turmeric powder - 1/4 tsp
- Coriander powder - 1 and 1/2 tsp
- Green mirchi - 2
- Garam masala -1/2 tsp
- Pepper powder - 1/4 tsp
- Salt to taste
- Oil - 3 tsp
- Coriander & mint leaves - 2 tbsp finely chopped
Method
- In a sauce pan add 2 cups water bring to a boil add salt and the eggs boil for 10 minutes. Transfer the eggs to cold water and remove the shell, set aside
- In a wide non stick pan, heat oil add the onions, saute until transparent. Add the ginger garlic paste and saute until golden. Now add the spice powders - turmeric, red chilli, garam masala, coriander, pepper powder and salt. Mix well
- Add the tomato and cook until the raw smell goes away (3 minutes). Add 1 cup water and bring to a boil.
4. Bring flame to simmer and cook further for 3 minutes. Add eggs and close with lid. Immediately switch off the flame. Egg can cook in the gravy heat in another 3 - 4 mins.
Serve hot with piping hot idly/dosa/ chappati.
