Prep time: 10 minutes Cooking time: 15 minutes Total time: 25 minutes
INGREDIENTS :
Eggs 6
Oil 2 tbsp
For gravy
Fresh grated coconut 2 tbsp
Onion 1 cup (chopped)
Kashmiri whole chillies 7
Curry leaves 15 -20
Whole cardamom pods 2
Clove 4
Peppercorns 5
Whole coriander seeds 1 tbsp
Salt to taste
Water enough to find a smooth paste.
PREPARATION :
In a large mixer jar add all ingredients under gravy section except water.
Add water gradually as you are grinding it.
Once the paste is ready heat oil in a flat pan add the paste to oil and fry it for 4-5 minutes.
Once the oil separate from the masala add around 3/4 cup of water and mix it, add salt as per your taste.
Once the curry starts to boil you need to break each egg carefully in a bowl and drop it in the curry one by one at a little distance from each other.
Cover the pan and simmer the flame to low for 5-7 minutes. Let the eggs cook do not stir the gravy.
After 7 minutes the eggs would be cooked garnish it with some freshly chopped coriander leaves.
Serve it with steamed rice or chapati.
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