Egg Gravy

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Egg Gravy is a simple and instant recipe. First gravy is prepared with the onions and spices are blend with the tomatoes to form a gravy. Eggs are Prepared with lentils or you can use gram flour as an alternative of lentils. To cook the eggs in quick and instant way.

I have shared a simple and easy egg gravy recipe below with a detailed pictures.

In a kadai heat oil add curry leaves add sliced onions and salt , saute until the onions changes transparent.

In a blender add chopped tomatoes, garlic, red chilli powder,coriander powder, turmeric powder, cumin powder,pepper powder blend altogether to form a fine puree ,add the puree to the onion mixture. stir well.

Add tamarind pulp mix well. Pour little water. Cover the lid . Cook on low flame till the raw smell of all spices goes away.

In a blender add sliced onions, green chillies, coriander leaves, chana dal, garlic cloves blend altogether, transfer the paste to a bowl.

Add eggs to it. Whisk with a folk or hand whisk.

Heat oil in a griddle pour the egg batter spread the batter evenly.

Flip to the other side.fold the egg on two sides to make a rectangle. Cut into small pieces. Flip in between to cook on both the sides. Place the eggs into the gravy.

Serve the egg gravy with steam rice.

INGREDIENTS

FOR EGG OMELETTE

  • 5-6 Eggs
  • 1/4 cup chana dal
  • 2 green chillies
  • 1/4 cup coriander leaves
  • 5-6 garlic cloves
  • 2 medium size onions
  • 2 tbsp oil
  • Salt as needed

FOR GRAVY

  • 1 large onion
  • 10-12 curry leaves
  • 5-6 garlic cloves
  • 1 tsp red chilli powder
  • 1 tsp Cumin powder
  • 2 tsp pepper powder
  • 2 tsp coriander powder
  • 3 medium size tomatoes
  • 2 tsp tamarind pulp
  • 2 tbsp oil
  • Salt as needed

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INSTRUCTIONS

FOR EGG OMELETTE

  • Soak chana dal/ lentils for 45 minutes.
  • In a blender add sliced onions, garlic cloves, chopped Coriander leaves, chana dal and green chillies blend to a paste.
  • Transfer the paste to a mixing bowl add eggs ,salt .whisk nicely to make a thick egg batter.
  • In a griddle heat oil add the egg batter, spread evenly. Flip to the other side. Fold from both the sides to make a rectangle cut in to small pieces. Place them in a plate. Keep aside.

FOR GRAVY

  • In a kadai heat oil add curry leaves when it begin to splutter add sliced onions ,salt.Saute¬†till the onions turns transparent.
  • In a blender add chopped tomatoes, garlic cloves, coriander powder, turmeric powder, red chilli powder, cumin powder, pepper powder blend to a fine puree.
  • Add the puree to the onions, saute on a medium flame till the raw smell of all the spices goes away.
  • Add tamarind pulp, mix well. Cover the lid . Let it simmer for another 5_ 10 minutes till the oil leaves side of the pan.
  • Drop the eggs. Serve the gravy. Garnish with chopped coriander leaves. Egg gravy goes well with steam rice.

 

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