Ingredients:
- Eggs- 5
- Onion- 1 (medium)
- garlic- 3 pods
- ginger- 1″
- green chilli – 1
- corriander leaves- small fistful
- curry leaves- few
- mint leaves- 5 or 6
- Tomato- 1 (big)
- turmeric- 1/4 tsp
- sambar powder- 1/4 tsp
- Some curry powder- 1/2 tsp (I used sakthi chicken masala for an added flavour)
- cloves- 2pattai (cinnamon stick) – 1″
- jeera seeds- 1 tsp
- fennel seeds – 1 tsp
- salt- as required
Method
- Boil eggs and peel off the shell. Cut them in halves and set aside.
- Heat 2 tsp of oil in a kadai and fry the onions, ginger, garlic, chilli, corrinader leaves, curry leaves and mint until the onion turns into a pale brown color and becomes soft.
- Finally add the tomatoes and saute until completely mashed.
Switch off the gas and allow it to cool. - Grind it all to a smooth paste.Heat one tbsp of oil in a kadai and fry cloves and cinnamon stick. Next add the ground paste , turmeric , sambhar powder and curry powder.
- Add required salt. After 5 mins add the cumin-fennel powder and a cup or more of water.
- Bring to a nice boil.Slip in the eggs slowly and carefully mix well .
Test for seasonings and switch off the gas until the gravy reaches the desired consistency. Finally add some corriander leaves and mix.