Egg Gravy

INGREDIENTS:

Eggs - 4
Chopped onion – 1 1/2 medium sized
Boiled & Chopped Potatoes - 1 (optional)
Fresh Coconut paste – 1/2 tablespoon
Ginger-Garlic paste – 1 tablespoon
Tamarind juice – 2 tablespoons
Turmeric powder – 1/2 tsp
Red Chilli powder – 1 tsp
Chopped Tomato - 1/2 (Optional)
Cumin seed powder – 3/4 tsp
Coriander powder - 1/4 tsp
Curry leaves – a few
Salt – to taste
Chopped Coriander Leaves - 1/2 Cup
Oil – as needed

HOW TO MAKE:

1)  Heat 1 tablespoon oil in a pan, add the curry leaves & onions and saute till onions are translucent,add the ginger-garlic paste,the spice powders and the coconut paste and cook for 2 minutes along with some water.

3)   Add the tomatoes, tamarind juice and salt. Cook till you see oil coming up.

4)   Break 2 eggs at a time & without beating them jus add as shown in the following picture. Repeat the same for the other 2 eggs, add the boiled chopped potatoes also and keep on low flame for a while or till you see the eggs cooked and the oil has come up.

4)   Serve with rice or roti garnished with coriander leaves.

RATING NOTES:

              DIFFICULTY LEVEL    :   EASY

              RATING  POINTS         :    8/10**

**  Do not stir after adding the eggs as the eggs will get mixed with the gravy and will hardly be visible in the curry.

** Alternatively, you can boil the eggs in advance and leave it in the gravy while adding the potatoes (in step 3) instead of getting the eggs cooked in the gravy.