February 4, 2010

Egg Gravy | Muttai Kuzhambu

Meri Jaan Meri Jaan Murgi ke Ande...Old Doordarshan Ad I believe was a real catchy one for promoting the Poultry Industry.Think of a easy and tasty lunch or dinner Egg Gravy comes to my mind.There is no need for a side dish for this gravy and this makes me it often.

They supply all essential amino acids for humans,[16] and provide several vitamins and minerals,including vitamin A, riboflavin, folic acid, vitamin B6, vitamin B12, choline, iron, calcium, phosphorus and potassium.They are also an inexpensive single-food source of protein. As egg yolk is high in cholesterol So I just add one of it in the gravy just to have the egg-y taste.This a simple gravy which is suitable for rice and tiffin items.

 Muttai Kuzhambu


Ingredients

Eggs - 4 no
Onion - 1 no
Tomato - 1 no
Ginger Garlic Paste - 1 tsp
Green Chilly - 1 no
Chilly Powder - 1 tsp
Coriander powder - 1 1/2 tsp
Turmeric Powder - 1/4 tsp
Garam Masala - 1/4 tsp
Coconut paste - 3 tsp
Fennel Seeds - 1 tsp
Curry Leaves
Coriander Leaves
Salt for taste
Oil - 4 tsp

Method
  • Boil the eggs and cut them lengthwise into equal halves.
  • Finely chop onion and tomato.
  • Heat oil, Add fennel seeds in medium flame.
  • Add onion until turns translucent. Add curry leaves.
  • Add ginger garlic paste and saute in low flame.
  • Cut the green chilly lengthwise and add it the mixture.
  • Once the raw smell is gone add tomato.
  • Add chilly powder, turmeric powder, coriander powder, garam masala and saute well.
  • Sprinkle water and allow it to cook in medium flame.
  • Add water until desired consistency and allow mixture to boil in a closed state for 5-8 min.
  • Add coconut paste and mix well. Add the eggs and mix carefully without breaking them.
  • Cook in closed state until oil separates.
  • Garnish with finely chopped coriander leaves.Serve Hot.

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