Gone are the days, I bought eggs only for baking and to prepare few dishes for my husband. After I started eating "egg", it has become one of the most common items in our grocery shopping list. I am preparing at least a single egg based dish every week and my bookmarking list is also have a separate category for egg dishes.
Last year when I was looking for some egg recipes, I happened to see this egg drop gravy from here and it immediately caught my attention. Later this year, When Priya posted the same recipe in her blog, I remember my bookmarked list for the same recipe which is in front of you now. Though we also prepare the egg drop gravy in a very traditional way (My MIL and chithi gave simple and quick recipe, which I'll share soon), I find this one has more flavor due to fresh ground masala and the coconut milk. Now, off to the recipe...
Preparation Time: 10 minutes
Cooking Time: 25 minutes
For the Gravy:
Eggs - 3 nos.
Onion - 1 no., finely chopped
Tomato - 1 no., medium size chopped
Garlic - 2 cloves, finely chopped
Thick coconut milk - 1/2 cup
Oil - 2 tablespoons
Salt - to taste
Water - 1 and 1/2 cups
Coriander leaves - 2 springs, finely chopped
Kashmiri red chilli powder - 2 teaspoons
Coriander seeds - 2 teaspoons
Cumins seeds - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Fresh grated coconut - 1/4 cup
Tamarind - 1 small lemon size
Garlic - 2 cloves
1) Grind the ingredients given under "For Grinding" with enough or 1/4 cup of water. Keep it aside.
2) Add oil in a heavy bottom pan. Add chopped onion and garlic to it when the oil is hot and not smoking.
3) Saute it for few minutes, till the onion becomes soft.
4) Add Tomato. Continue sauteing till the tomato mushes well and raw smell goes off.
5) When both onion and tomato are done, add the ground masala. Stir well and cook for few seconds.
6) Add water now and mix it well. Add salt to taste.
7) Let it boil. When the gravy starts to boil, Break the eggs and pour to the gravy very carefully. Drop all the eggs one by one without disturbing other dropped eggs. Let it be for few seconds.
8) Pour some hot curry using a ladle over the dropped eggs to cook the top part of it.
9) When the dropped eggs start to cook, pour the coconut milk. Mix well carefully. Once the eggs are cooked well, tilt and mix it carefully.
10) Continue cooking for few more minutes or until the oil oozes out from the sides of the pan.
11) Garnish with coriander leaves.
12) Serve this dish with hot steamed rice.
1) Adjust the tamarind as per your taste.
2) Adjust the water quantity based on the requirement.