Egg Gravy is suitable for Chappathi, Poori and also for rice.
Egg – 3..boiled
Onion – 3
Tomato – 3
Ginger garlic paste – 1 tsp
Green chilly – 2
Turmeric powder – 1/4 tsp
Coriander powder – 2 tsp
Chilly powder – 2 tsp
Garam Masala – 1/2 tsp
Salt, oil, curry and Coriander leaves
In a spoon of oil add pinch of salt and chilly powder, add boiled eggs and fry for 2 minutes
Take out the eggs, add 3 tsp of oil, fry jeera and fennel seeds, add chopped onions and fry until it is golden.
Add ginger garlic paste, green chilly, turmeric, Coriander, chilly powders and mix well.
Grind tomatoes in a mixi and add this, add some water, salt, close and cook for 5 minutes
Cut the eggs and add this to the gravy, add garam Masala, curry, Coriander leaves. Add water according to the consistency.
Close and cook for 2 minutes.
Refer Gowri Samayalarai For