1 Place a pan on the burner, pour in 5 tablespoons of groundnut oil. Let the oil get a little hot.

• Cumin – 1/4 tablespoon
• Pepper – 1 tablespoon
• Curry leaves – few (from 3 or 4 sprigs)
• Green Chilli – 3 (break them into two)
• Onion – 3 (chopped)

Stir till onions turn light brown in colour. Turn off the flame and let contents in pan cool down a little.

2 Once the onions and things in pan cool down, transfer them to a mixy jar and grind them to a fine paste. Keep the jar aside as of now.

3 Place a pan again on the burner, turn on the flame to HIGH mode, put the below to the pan –

• Oil – 2 tablespoon
• Mustard seed – 1/4 tablespoon
• Cumin – 1/4 tablespoon
• Red Chilli – 3 (break them into 2 and add)
• Curry leaves – few

Stir a little (say for 15 seconds) and then add the below –

• Chilli powder – 2 pinch
• Turmeric powder – 2 pinch
• Coriander powder – 2 pinch
• salt – 1/4 tablespoon

Stir for 10 seconds again.

4

• Now, time to add the boiled eggs. Put small cuts on the egg’s side so that it absorbs masala.
• Stir in low flame for 3 minutes seconds so that egg absorbs the masala and salt.
• After 3 minutes of sautéing in low flame, transfer the eggs to a bowl.

5

• In the same pan, pour ground nut oil – 3 tablespoon. Let the oil get hot.
• Once oil is hot, add ginger garlic paste – 1/2 tablespoon. Stir for 10 seconds.
• Coriander leaves – few, add and stir for 5 seconds.

6 Now, put the masala available in mixy jar (prepared in steps 1 and 2) into pan.

Then add

• salt – 1/4 tablespoon.
• Turmeric powder – 1/4 tablespoon
• Coriander powder – 1/2 tablespoon
• Red chilli powder – 1/4 tablespoon

Stir well and let the contents boil a little for 5 minutes.

7 Now, put in the boiled egg into the pan with masala.

Close the pan with lid, in low flame let the contents boil for 5 minutes.

After 5 minutes, turn off the flame, remove the lid, garnish with a little of coriander leaves.

Our tasty egg gravy is ready to be tasted with roti, dosa or rice.