Egg Gravy:

Ingredients:

5 Eggs

½ Red Onion chopped (Keep some for tempering)

1 Tomato Chopped

½ tsp Fennel seeds/Sombu

½ tsp Cumin seeds

1 tsp Peppercorns

3 Green chillies

1 Cinnamon stick

1 Cloves

10 pieces of Garlic (3 pieces for grinding, remaining cut lengthwise)

1 inch of Ginger

4 Coconut pieces(medium)

1 tsp of Red chilli powder

Oil

Salt

Preparation:

Boil the eggs and peel them and keep it aside.

In the oil fry all the spices,green chillies and then add chopped onions and ginger,garlic.

Fry them in the oil and when the onion colour changes, add the chopped tomatoes and salt and cook covered for few mins.

When the tomatoes are mashed well, switch off the flame and let it to cool sometime.

Meanwhile, grind the coconut pieces first without adding water.

Then add the cooled mixture to it and grind it again in a mixie/processor.

Add water if needed and make the paste ready.

Now in a sauce pan, add oil and fry the remaining chopped onions and garlic(cut lengthwise) and add the paste and fry in the oil for few secs.

Then add a tsp of red chilli powder & a cup of water and bring it to boil.

When all the raw smell of masala goes, add the eggs with slits on each side of eggs, sothat the masalas goes inside the eggs.

Cook covered for 5 mins in medium-low flame. The egg masala leaves oil on sides.

Now the egg gravy / muttai kuzhambu is ready to serve with biryani/ plain rice/chapatti.