Egg Gravy (Andra Style)
Egg Gravy (Andra Style)

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Alright, don’t linger, let’s course of action this egg gravy (andra style) formula with 17 elements which are absolutely easy to obtain, and we have to process them at the very least through 9 measures. You should invest a while on this, so the resulting food could be perfect.

Ingredients for Egg Gravy (Andra Style):
  1. Prepare 1 of . Egg - 6 boiled and peeled
  2. Make ready 2 for . Onion - 2 chopped finely
  3. Get 3 . Tomato - 1 finely chopped
  4. Need 4 . Green chilli - 4 slit
  5. Give 5 - . Red chilli powder - 1 tsp
  6. Require 6 - . Coriander powder - 1 tbsp
  7. Prepare 7 - . Cumin powder - 1 tsp
  8. You need 8 for . Turmeric powder - 1 tsp
  9. Need 9 for . Mustard - 1/4 tsp
  10. Give 10 - . Fenugreek seeds - 1/4 tsp
  11. Provide 11 for . Garlic - 4 grated
  12. You need 12 of . Curry leaves - 5 to 6
  13. Make ready 13 for . Coriander leaves - 2 tbsp chopped finely
  14. Require 14 . Gingelly Oil - 2 tbsp + 1 tsp
  15. Get 15 . Salt - as needed
  16. Prepare 16 for . Tamarind - 1 lemon size soak in warm water
  17. Get 17 for . Jaggery - 1 tsp
Egg Gravy (Andra Style) making:
  1. Boil the egg and peel it. Using knife make 2 to 3 cuts outside of the egg and keep aside.
  2. Heat 1 tsp of oil in kadai add 1/2 tsp of turmeric and pinch of salt. Toss the egg in this until all sides of each egg coated with turmeric and salt. Keep aside.
  3. Heat 2 tbsp of oil add cumin, fenugreek. Once cumin splutter add garlic and curry leaves. Saute until garlic raw smell goes off.
  4. Add chopped onion to this and saute until onion changes the colour.
  5. Add coriander powder, turmeric powder, chilli powder, - and cumin powder to this. Mix nicely.
  6. Add chopped tomatoes and fry until tomatoes turns mushy.
  7. Extract tamarind juice from tamarind. Add this to kadai now. Add another cup of water with this. Add salt and jaggery. Close with lid and let it boil until it turns to gravy consistency.
  8. Add the roasted egg to this and let it boil for another 5 minutes in low flame. Garnish with coriander leaves
  9. Serve hot with rice.

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