Egg gravy скачать в хорошем качестве

Egg gravy

A simple egg gravy that is enjoyed by the family. Ingredients:- Onions - 7 medium ones (chopped) Tomatoes - 5 medium ones (chopped) Hard boiled eggs - 8-10 (I took 18) Chilli powder - 1 teaspoon Turmeric powder - Half a teaspoon Coriander powder - 1 tablespoon Cloves - three or four Basil leaves - 2 Cinnamon stick - about 5 cms long Fennel seeds - 1 teaspoon peppercorns - about 12 Salt according to preference Oil or clarified butter to fry Method - Heat up the oil in a pan and add the peppercorns, cloves, cinnamon stick,basil leaves, and fennel seeds and then cook them for 2 - 3mins. Add the chopped onions to the pan, and cook until the onions get transparent. At this stage, you can add the Chilli powder, Turmeric powder, Coriander powder and salt. Once this lot is cooked, add the chopped tomatoes. Continue cooking, until the oil separates from the tomato slices. Keep this aside to cool down, because we will be grinding this mixture in the blender. Take the peeled hard boiled aggs and put 3 or 4 slits on them. Fry them in the oil with two pinches of salt on medium heat, until they get a little brown on the sides. Set them aside. Now, we'll take the cooled down onions and tomatoes mixture and blend it into a thick paste. After grinding this, you can continue cooking it in a pot along with a little water. Cook on medium heat while stirring occasionally for about 5mins. Add the fried boiled eggs to the gravy and let this gravy thicken a little more - 10 to 15mins. Serve this with rice or rotis when it is done. Thanks, Preetha R Haar