Egg and Tomato Gravy
Ingredients:
Onion - 2 large size
1. Add oil to the kadai.
2. Once the oil gets heated add mustard seeds and fennel seeds.
3. Then add curry leaves and garlic to the kadai. Add onion and sauté until the onion turn golden brown.
4. Then add tomato and cook until the tomato becomes a paste like consistency.
5. Then add sambar podi, salt, water to the kadai and let it to boil for 15 – 20 mins.
6. Once the gravy becomes thick break and add the eggs. Cover the lid and let it cook for 5 mins.
7. Turn the eggs to other side and let it to cook for another 5 mins.
Ingredients:
Onion - 2 large size
Tomato
- 8 nos
Garlic -
2 whole garlic
Eggs -
4 nos
Sambar podi - 2
tspn (if you use chilly powder add 1
tspn and adjust to taste).
Oil -
3 tspn
Mustard seeds
Fennel seeds
Curry leaves
Salt to taste
Water
Process:
1. Add oil to the kadai.
2. Once the oil gets heated add mustard seeds and fennel seeds.
3. Then add curry leaves and garlic to the kadai. Add onion and sauté until the onion turn golden brown.
4. Then add tomato and cook until the tomato becomes a paste like consistency.
5. Then add sambar podi, salt, water to the kadai and let it to boil for 15 – 20 mins.
6. Once the gravy becomes thick break and add the eggs. Cover the lid and let it cook for 5 mins.
7. Turn the eggs to other side and let it to cook for another 5 mins.
8. Turn off the gas and serve. This goes well with
rice.
No comments:
Post a Comment