Egg Balls Gravy

Ingredients:

For the balls:
• Small onions-3/4 cup
• Green chillies-3
• Shredded coconut- ½ cup
• Fennel seeds- 1 tsp
• Cumin seeds- ¼ tsp
• Gram dal- 1 tbsp
• Poppy seeds- 1 tsp
• Eggs- 4

For gravy:

• Onions-2 [chopped finely]
• Tomatoes [chopped] – 1 cup
• Green chillies-3
• Curry leaves- a handful
• Chilli powder- 1 tbsp
• Pepper powder- 1/2 tsp
• Cumin powder- 1/2 tsp
• Coriander powder- 3 tbsp
• Tamarind- a gooseberry size
• Shredded coconut- 1/2 cup
• Oil- 4 tbsp
• Turmeric powder- 1 tsp
• Salt to taste

Method:

• Beat the eggs well. Grind all the ingredients for the balls and add the paste to the beaten eggs.
• Add enough salt and mix well. Heat a paniyara kal and pour 1/2 sp of oil in every kuzhi. Pour the mixture to the 3/4th of the kuzhi.
• Like this, fill all the kuzhis and cook them like paniyarams. Take them away.
• Soak the tamarind in enough water for 1 hour and then extract its thick juice.
• Extract thick milk and then thin milk from the shredded coconut.
• Heat a kadai and pour the oil. When the oil becomes hot add the chopped onion and fry well to golden brown colour.
• Then add the tomatoes with the turmeric powder, slit green chillies and the curry leaves.
• Fry them until the oil floats on the surface and the tomatoes are mashed well.
• Add all the powers and fry for a few seconds. Then pour the tamarind juice and the light milk with enough salt.
• Let it simmer for a few minutes. Then add all the balls and let it simmer for a few seconds.
• Now pour the thick milk.
• Mix well. Put off the fire and pour in a serving dish.