Pepper Corn Egg Gravy


    Pepper corn egg gravy curry

    • Boiled eggs-3
    • pepper corns-1 T spoon
    • fenugreek seeds-1/2 t spoon
    • onions-2
    • greenchilli-2
    • tomato-1
    • Amla size tamarind soak for 10 mints in 1/2cup water
    • Red chilli powder-2 t spoons
    • turmeric powder-pinch
    • salt-tasty
    • cilantro-2 bunches
    • curry leaves-2 bunches
    • ghee-2 Tb spoons
    • coriander powder-2 T spoons
    • Boil eggs for 10 mints and cool and peel well and make slit’s over them and keep a side.
    • Heat Kadai and melt ghee and add pepper corns and fry for 1 minute and take out and keep a side.
    • In the same ghee add onion green chili & fry for 2 minutes and then add curry leaves and fry for 1 mint.
    • Add tomato and saut√© for 5 mints by closing the lid.
    • Add red chilli powder, turmeric and salt and coriander powder and fry for 1 minute and then add tamarind juice and water for gravy and cook on low flame for 5 mints.
    • Add boiled eggs and mix well and cook for 2 mints and add fried pepper corns and cook until gravy thicken.
    • Serve hot with rice.
    • This can be cook with Oil also but ghee is good taste.

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