Spicy Chettinad Egg Gravy(Curry) - Restaurant Style

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I got this recipe from a TV show, and it came out exactly the same taste as in restaurants. It already has more pepper in the grinded paste, so the chilli could be reduced a bit, it can be adjusted according to ones taste. Here goes the gravy recipe.

Spicy Chettinad Egg Gravy Recipe  - Ingredients

• Eggs - 2
• Garam Masala powder - 1/4 tsp
• Big Onion- 1/2 chopped finely
• Coriander leaves - 1 tbsp chopped finely
• Tomato- 1
• Salt- as required

To Temper:

• Cinnamon - a 1/4 inch piece
• Cloves - 2
• Curry leaves- few

To grind:

• Grated coconut- 3 tbsp
• Coriander seeds- 1 tbsp
• Red Chilli- 1
• Garlic- 2 cloves
• Ginger- 1/2 inch
• Pepper corns- 1 tsp
• Fennel seeds - 1/2 tsp
• Cumin seeds- 1/4 tsp

Method:
1.Boil eggs until done. Cool it and then break the shells and remove it carefully. Then slit on all all sides using a knife.

2.In medium flame in a pan, dry roast all the ‘To be grinded’ ingredients for 2-3 mins till it turns brown.Then cool down and grind it to a fine paste with little water.

3.Heat oil and add the items under 'to temper' then add onion tomato and saute it, till it becomes mushy.Then add coconut paste and saute for 2mins until raw smell leaves.

4.Add 1/2 cup of water and allow it to boil.Then add garam masala and salt and cook for 5 to 10 mins in sim until oil sperates.Finally add the bolied eggs and cook for a min.Garnish with coriander leaves and switch off.

My Notes: 

• Allow atleast 15mins resting time before serving so the gravy blends well with the eggs.

• You can also slit into halves and add it to gravy.