Pepper Egg gravy recipe - A South Indian style coconut based boiled egg gravy recipe with freshly ground pepper and other spices, can be served with idli, dosa, chappati and rice. This recipe doesn't have red chilli powder, only pepper and few green chillies is used for the heat.
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Ingredients
- 3 Boiled Eggs
- 1 Onion, medium sized, chopped
- 1 Tomato, chopped
- 1 tsp Mustard seeds
- 1/4 tsp Turmeric powder
- 1 tsp Coriander powder
- 2 Green chillies
- 2 to 3 cups of Water
- Salt to taste
- 3 tbsp of Oil
- Few Curry and Coriander leaves
- 1/2 tsp Fennel seeds
- 1/4 tsp Cumin seeds
- 1/2 tbs Pepper
- 1/4 cup grated Coconut
- 5 to 7 Shallots ( Small Onions )
- 5 Garlic cloves
- 1" piece Ginger
- Heat a pan and dry roast pepper, fennel and cumin seeds and keep aside.
- Heat 1 tbsp of Oil in the same pan.
- When hot add shallots, garlic, ginger, curry leaves and fry for 30 seconds.
- Add grated coconut and coriander powder and fry for few seconds.
- Allow it to cool and transfer to the blender.
- Also, add the dry roast spices to the blender and blend them to a very fine paste.
- Heat the remaining oil in the same pan.
- When hot add mustard seeds and allow it to splutter.
- Add onions fry till it becomes light golden brown colour.
- Then add tomatoes and cook till it becomes soft.
- Add the ground paste and 3 cups of water.
- Cook in a medium flame till the raw smell goes off.
- Add turmeric powder, green chillies and eggs and cook for 3 mins.
- Transfer to a bowl and garnish with coriander leaves and serve hot with chappati, dosa, idli, rice.
