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Ingredients
- Eggs - hard-boiled peeled and with small lengthwise slits
- Onions - 2
- Green chillies - 2-4
- Ginger-garlic paste - 1 tsp
- Tomatoes - 2
- Red chilli powder - ½ to 2 teaspoons
- Black pepper powder - ½ teaspoon
- Coriander powder - 1 teaspoon
- Garam masala powder - ¼ teaspoon
- Curry leaves
- Salt - to taste
- Oil - 2 or 3 tablespoons
Instructions
- Prepare the base
- Heat up the oil in a vessel, add green chillies and sliced onions and saute for 6-8 minutes. Add ginger-garlic paste and continue sauteing for 4 more minutes.
- Add spices and herbs
- Add curry leaves, coriander powder, red chilli powder, black pepper, salt and mix it well for 2-3 minutes.
- Make the masala gravy
- Dunk your chopped tomatoes into the mixture and continue sauteeing for 6-7 minutes. Add ¼ cups of water, your choice of boiled and peeled eggs into the vessel and cover it with a lid. Let it simmer for 8-10 minutes.
- Simmer till ready to serve
- Take the lid off, add a pinch of garam masala and continue cooking the dish for 2-4 minutes. Take it off the heat and serve with your favourite chapati, idiyappam, appam, puttu, paratha or rice.