This is your normal egg masala.There is nothing different about the ingredients that you normally use.But the process is somewhat easy and it involves Pressure Cooker :)
Few days while browsing through I stumbled upon Onion - Tomato gravy made using pressure cooker. Looked so simple that I had to experiment it right away.
What you need
Boiled eggs - 5 ( shelled and make small slits across the egg)
Onion : 1.5 big onion ( chopped fine)
Tomato : 2 Roma Tomatoes ( chopped fine)
Ginger Garlic Paste : 3 tsp
Turmeric powder : 1/4 tsp
Red chilli powder : 2-3 tsp
Coriander powder : 1 tbsp
Cumin powder - 1 tsp
Salt - as needed
Oil - 2 tbsp
Tamarind Juice : From a small lemon sized tamarind.
Jaggery - 2 tsp (optional)
Note : Please adjust the spice level accordign to your taste.
Oil - 2 tsp
Mustard seeds - 1 tsp
Curry leaves - a few
Whole Red chillies - 2
How you make
Boil 5 eggs and remove the shells. Make around 4-5 minor slits across each egg for the gravy to soak in.Keep them aside.
In a pressure cooker , heat oil in medium flame. Once the oil is hot enough add in chopped onion and saute fore few minutes until is slightly pink . Now add in ginger garlic paste , tomato and all powders including salt.
Mix them all together and close the lid.No need to add any water.Pressure cook this mixture on medium low flame for a whistle. It took around 15 minutes for me. Once the pressure is off , open up the cooker.Yopu can see the gravy is well cooked and oil is separated at the top. This is the consistency we want.
The reason I like about this way of cooking the gravy is that , first and formost its the consistency and texture of the gravy.And you can make it in a batch and use it for different gravies.
In a separate pan , heat 2 tsp of oil and splutter mustard seeds .Add in curry leaves and whole red chillies .On medium flame , add in the Gravy mixture , tamarind juice and salt . Let it boil until raw smell of tamarind juice goes away. At this point add in the jaggery if you like. Once the gravy gets into thick consistency add in the boiled eggs. Keep the flame alive for few more minutes and let the eggs get coated with this gravy.Switch off the flame and serve the dish hot with rice/roti.
Recipe adapted from Vahrehvah.