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Tomato egg gravy
By : prerna
Category : Egg, Andhra, Easy cooking
Servings : 4-6
Time Taken : 15-30 mins
Rating :
Method
  1. In a pressure cooker, put the tomatoes and add water and pressure cook until done.
  2. Allow the tomatoes to cool down and then in a sieve mash the tomatoes to a pulp.
  3. In a heavy bottomed kadai, heat oil add cinnamon stciks, curry leaves and shahjeera followed by chopped onions or onion paste.
  4. Fry until the onions turn golden brown.
  5. Add besan and cook such that no lumps are formed - you can also dissolve besan in water and add to avoid lumps.
  6. Cook until oil starts separating.
  7. Then add black pepper powder, red chilly powder, salt, ginger garlic paste and fry for a while.
  8. Finally, add the tomato pulp and cook until the gravy thickens a little.
  9. Add water if required.
  10. Finally once done remove the kadai from the flame.
  11. Allow it to cool for a while.
  12. Slit the boiled eggs lengthwise and add to the gravy.
  13. Garnish with coriander leaves and serve hot with rice.
Ingredients:
5 - large tomatoes
4-6 - boiled eggs
2 - cinnamon sticks
1/2 tsp - shahjeera
1 - finely chopped onion
2 tsp - gram flour
1 tsp - black pepper powder
1-2 tsp - red chilly powder
Salt
Curry leaves for seasoning
1 tsp - ginger garlic paste
Coriander leaves for garnishing
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