Onion: 2 medium
Tomato: 1 big
Garlic: 4 cloves
Ginger: 1 small piece
Curry leaves: few
Green Chilli: 2
Turmeric powder: 1 tsp
Chilli Powder: 1 tbsp (as per taste)
Coriander powder: 1 tbsp
Garam Masala Powder: ½ tsp
Fennel seed powder: ½ tsp
Method of Preparation
Hard boil eggs and make slits on it and keep aside
Heat 2 tbsp oil in a pan; add chopped onion, sauté till it becomes transparent.
Then add crushed ginger and garlic, sauté for a while and add tomato and green chilli
When tomato is almost done add few curry leaves to it.
Switch off the flame. When it slightly cools grind to a smooth paste.
Heat a pan add 1 tbsp oil; add the grinded paste to it, sauté for 3-5 minutes.
Add coriander powder, turmeric powder, chilli powder and garam masala.
Sauté for 2 minutes and add salt and I ½ cups water.
When it boils, low the flame, close with a lid and add the boiled eggs.
When the gravy reduces 1 cup and becomes thick switch off the flame.
Sprinkle fennel seeds powder and curry leaves as soon as the flame is switched off.
And close with a lid for 3 minutes.
Heat 2 tbsp oil and add chopped shallots, when it turns brown add curry leaves and transfer this to prepared egg curry.