Directions
- 1In a blender, combine ginger, garlic, onion, small tomatoes, coriander leaves with stem, curry leaves, green chilies, garam masala, turmeric powder, chili powder, coriander powder, salt, and yogurt.
- 2Grind them to a smooth consistency.
- 3In a pot, add 3 tbsp of oil.
- 4Add the ground mixture along with some water to adjust the consistency.
- 5Cook on medium high heat for 10 to 15 minutes, stirring occasionally.
- 6Once the oil separates, add 1/2 cup of water to adjust the consistency.
- 7Add the juice of half a lemon.
- 8Mix well and bring it to boil.
- 9Crack 4 eggs directly into the gravy.
- 10Cover and cook for 2–3 minutes without mixing.
- 11Garnish with coriander leaves.
- 12Enjoy with Dosai, Chapathi, Poori, or Rice.
Ingredients
- 0.5 inch piece Ginger
- 6 cloves Garlic
- 0.5 cup Onion
- 2 (small) Tomatoes
- 1 handful Coriander leaves with stem
- 1 sprig Curry leaves
- 2 Green chilies
- 1 tsp Garam masala
- 0.5 tsp Turmeric powder
- 1 tsp Chili powder
- 2 tsp Coriander powder
- to taste Salt
- 1 to 2 tbsps Yogurt
- 3 tbsp Oil
- Water
- 0.5 cup Water
- Juice of half a lemon
- 4 Eggs
- Coriander leaves
Equipment
BlenderPot
Tips
- Do not mix the eggs after cracking them into the gravy.
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