Spicy egg gravy ready in a jiffy
Eggs 6 nos.
For the masala :
Coconut ½ piece
Red chilies(roasted) 5 nos.
Coriander seeds(roasted) 2 tsp.
Ajwain seeds(roasted) 1 pinch
Methi seeds(roasted) 1 pinch
Jeera seeds(roasted) 1 pinch
Onion(chopped fine) 1 no.
Salt to taste
For seasoning :
Onion(chopped fine) 1 no.
Oil 2 tbsp.
break the six eggs one by one into the curry.
METHOD
1.Grind to a paste the ingredients for the masala.
2.Put the paste in a vessel and boil along with 4
cups of water and one onion.
3.When the curry is boiling, lower the flame and
4.Add salt and cook till the eggs are done and
remove from the flame and keep aside.
5.Take another vessel, put some oil in it and fry one
onion till brown.
6.Pour the curry over it.
7.Boil for a little more time and remove from the
flame.
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