Egg Gravy Recipe - Karnataka Style
A Simple Egg Gravy prepared in an South Indian Style with minimal spices , fresh coconut , cashews and poppy seeds.
Servings 5 People
Calories 184kcal
Ingredients
Whole Spices
- 1 Bay leaf
- 2 Green Cardamom Pods
- 1 Black Cardamom pod
- 1 teaspoon Shahi Jeera
- 4 Cloves
- 2" inch Cinnamon sticks
For Coconut Masala Paste
- ¼ cup Fresh Coconut pieces
- 1 teaspoon Poppy Seeds
- ½ teaspoon fennel seeds
- 5 no's Whole Cashews optional
To make Egg Gravy
- 5 no's Boiled Eggs
- 1 Egg whisk
- 2 tablespoon Cooking Oil
- 2 no's Onion medium size finely chopped
- 1 Green chili chopped
- 3-4 no's garlic cloves minced or 1 teaspoon Garlic Paste
- ¾ inch ginger minced or 1 teaspoon Ginger Paste
- 2 no's Tomatoes medium- large size puree
- ¼ teaspoon Turmeric Powder
- ½ teaspoon Pepper powder
- 1 teaspoon Red Chili Powder
- 1.5 teaspoon Dhania Powder
- 1.2-2 teaspoon Salt or as required
- Fresh Coriander Leaves to garnish
- ½ teaspoon Garam Masala Powder , optional
Instructions
- Hard Boil 5 eggs for 12 minutes. Break open the shell and pierce the eggs with fork or slide a knife and set aside.
- In a kadai / pan , heat 2 tablespoon of oil. Add all listed whole spices and saute for a minute until aroma wafts in air.
- Add 1 teaspoon of garlic paste , 1 teaspoon of ginger paste , chopped green chilies and finely chopped onions . Sauté until raw smell goes off and onions turns translucent.
- Now add turmeric powder , red chili powder , pepper powder and coriander powder . Mix well everything and sauté for a minute.
- Roughly cut 2 tomatoes and blend to get ¾ - 1 cup of tomato puree.
- Add in tomato puree , stir well and cook until water content dries up completely and specks of oil is seen.
- Make some space at the center and add 1 whisked egg.
- Scramble egg and mix well . To this add 1 cup hot water. Mix well and bring to boil.
- Whilst , into a mixer jar , take ¼ cup of fresh coconut , 1 teaspoon of Poppy seeds . ½ teaspoon fennel seeds and 6-7 cashews , and blend to a fine paste using little water .
- Add this coconut paste into the curry , mix well. Add salt to taste and bring to boil.
- Once it comes to boil, add boiled eggs . Cover tight lid and cook on simmer for 7-8 minutes.
- After 8 minutes , turn off the stove. Add 2 tablespoon of chopped coriander leaves and sprinkle ½ teaspoon of garam masala( optional).
- Mix well and Serve hot with Ghee rice or Chapati / Phulka .
Video
Notes
- If coconut is unavailable , then skip it. Soak 8-10 cashews and poppy seeds in warm water for 15 minutes.
- Discard water and blend cashews and poppy seeds to a smooth paste.
Nutrition
Calories: 184kcal