Comfort Food: Egg Gravy
How much do you like to experiment with eggs?
My next favorite thing after potato is eggs. The sheer number of varieties that you can cook up and the tastes that you can experiment with - this alone is enough for anyone to fall in love with eggs, don't you agree? And so, after making egg fried rice, I wanted to make something a bit more complex and tasty. I have ordered egg gravy many times from many restaurants here in Pune, but these guys always cock up and the egg gravy would not be what I expected it to be - in terms of taste and spiciness, of course.
And so, I set out to make my own iteration of the famous egg gravies that you can get in many parts of Tamil Nadu - easily one of the best places for non-veg lovers and veg lovers, for the sheer number of food varieties in both areas. Egg gravy can be had with chapathi, dosa or rice. So if you plan to have it with rice like me, cook rice beforehand. Here is my recipe for egg gravy that you can try it at home.
A useful tip here is to blend all the tomatoes and half of the red chillies in a blender and make it into a paste. Doing so will enhance the taste. Chop the onions in C-shapes and cut the green chillies length wise. Addition of curd is to introduce a tinge of sour flavour into the gravy. It also balances the spiciness of the gravy.
- Eggs (8)
- Tomatoes (4)
- Onions (4)
- Green chilli (a few)
- Red Chilli (a few)
- Pepper (1 tsp)
- Bay leaves (a few)
- Cumin (2 tsp)
- Cardamom (2)
- Curry leaves (a few)
- Coriander leaves (a few)
- Garam masala (1 tbsp)
- Chicken masala (1 tbsp)
- Red Chilli powder (1 tsp)
- Turmeric powder (1 tsp)
- Salt (2 tbsp)
- Ginger garlic paste (2 tbsp)
- Cloves (2)
- Oil (6-7 tbsp)
- Mustard seeds (1 tsp)
- A pinch of brown sugar
- Curd (50-100g)
- In a pan, pour oil and allow it to heat for less than a minute
- Add mustard seeds, cloves, cardamoms, red chillies, bay leaves and cumin, allow it to heat in low flame for a minute
- Add the chopped onions and green chillies and stir the mixture until the colour of the onions change to light brown
- Add salt, curry leaves and turmeric powder, along with ginger garlic paste and stir the mixture well.
- Now add the tomato paste that you blended earlier and stir the mixture
- Add all the masalas and mix well. Add a pinch of brown sugar now. Let it heat for 5 minutes.
- Add the curd and stir the mixture occasionally. After heating for 3 minutes, add 100-150ml of water.
- Break the eggs and add them one by one, rather than mixing it all together and then adding. Breaking and adding the egg yolks one by one gives a better appearance and improves the taste. Add the eggs with some distance from one another - do not add all the eggs in the same place.
- Now let it boil for a good 10 -12 minutes - the gravy is ready when the oil separates from the gravy and forms a red film on the edges of the gravy. You can add coriander leaves at this point.
- After boiling it, close the pan and wait for 10 minutes. Egg gravy is ready to serve!
P.S: Add the masalas, oil and salt as per your spice requirement. The reason for adding a pinch of brown sugar is to neutralise the spice to an extent, as you use different spices and chillies for the taste. If you feel that the spiciness is more, you can always add ghee or sesame oil to the gravy when you eat - an effective way to reduce spiciness even if the dish is spicy. This is troubleshooting 101 if you eat with someone who does not have the same tongue for spiciness as much as you!