Egg Gravy Chettinad Style

Hello! Glad to share this Egg Gravy recipe with you! In this recipe we break raw eggs in to the boiling gravy which gives a unique taste. Also in this dish we dry roast and grind the spices to get the taste of chettinad cuisine. Happy Cooking! Cheers!

Ingredients:

Egg – 4

Onion – 1 big

Tomato – 2

Ginger – 1 inch

Garlic – 4

Green chili - 2

Coconut – ¼ cup

Turmeric powder – 1 tsp

Chili powder – 1 tsp

Mustard - 1 tsp

Clove – 1

Cinnamon stick - 1/2 inch

Star anise - 1

Bay leaf - 1

Coriander to garnish

Water as required

To dry roast and grind:

Roasted channa dal – 1 tbsp.

Coriander seeds – 2 tbsp.

Red chili – 6

Khasa Khasa – 1 tsp

Jeera – 1 tsp

Sombu – 2tsp

Cinnamon – ½ inch

Clove – 1

Cardamom – 2

Method of making "Egg Gravy Chettinad Style" With stepwise pictures

1. Dry roast all the ingredients given under “To dry roast and grind” to brown colour and grind it in to a fine powder

2. Heat 2 tbsp of oil in a pan and add mustard, once it splutters add bay leaf, clove,cinnamon and star anise. Saute a minute and add chopped onion. Fry till it becomes translucent.

3. Grind ginger, garlic and green chilies to a fine paste with little water and add it to the onions

4. Roast till raw smell goes, then add chopped tomatoes and salt and cook till tomatoes becomes mushy

5. Add turmeric powder, chili powder and the masala powder ground in step 1

6. Add 1 cup of water and mix well. Let the gravy become thick and bubbling.

7. In this stage grind coconut with water to a fine paste and add it to the gravy. Let it cook for 2 minutes

8. Finally break the eggs one by one and drop it in to the boiling gravy, close with a lid and let it cook for ten minutes.

9. Now gently flip the eggs and cook for 5 minutes. Garnish with coriander or mint and serve hot.