3-tbsp Malvani Masala (1 tbsp Kashmiri Red Chili Powder+3 tsp Garam Masala Powder)
4 Cloves
¼ tsp Black Peppercorns
1 Black Cardamom
½-inch Cinnamon stick
1-tbsp Whole Coriander Seeds
¼th tsp Turmeric Powder
¼th tsp Asafoetida Powder
3-4 Kokum rinds (1-tbsp Tamarind Pulp)
Salt
8-10 Curry Leaves
Instructions
We will now make a Masala paste. Dry roast grated dry Coconut in a Pan. Dry roast Coconut until it becomes brown in color. We have roasted for 5-6 mins on medium heat. It has now become crisp and brown in color. Remove from the pan.
Heat 2 tbsp Cooking Oil in the same pan. Add Garlic and Ginger. Fry until Garlic becomes brown in color.
When Garlic becomes brown, add sliced Onions and fry until Onions become brown in color. Making Onions brown in very important as it imparts a deep brown color to the gravy.
We have fried Onions for over 8 mins on medium heat and it has become brown in color. Now add roasted Coconut and fresh Coriander leaves and mix well. Remove from pan and allow it to cool down completely.
Now we will make a fine masala paste. Let's see the ingredients that will be grounded into fine paste with the Vaatan. Add Coriander Seeds, Cinnamon sticks, Cloves, Peppercorns and Black Cardamom. Make a fine and thick paste. Also grind Tomatoes into Puree.
Tomato Puree is ready. Masala paste is also ready. We have used ½ Cup water for making Masala paste.
In the same pan, heat 2-3 tbsp Cooking Oil. Add Curry Leaves and asafoetida powder. Reduce the heat and add Turmeric powder and Malvani Masala powder. If you don't have Malvani masala, you can add combination of Red Chili powder and Garam Masala Powder.
Now add grounded Masala paste and mix well. Adding Malvani Masala and Turmeric Powder imparts a deep color to the gravy. Add some Salt and cook until Oil begins to ooze out from the masala.
We have cooked Masala for 5-6 mins until Oil begins to ooze out from the pan on low-medium heat. Add Tomato puree and mix well. Cook for few mins.
We have cooked Masala for about 5 mins. Now we will adjust the consistency of the gravy. I have heated 3 Cups of water. Add hot water in the pan. The final consistency of the gravy is usually thick and not too thin. I have added 3 Cups of hot water.
After we add eggs to the gravy it will become thicker. Add Salt to taste and mix well. Gravy has a deep color and it looks like a Dhaba preparation. Allow the gravy to boil on medium-high heat.
Now add Eggs one by one to the gravy. Add eggs from the side of the pan. Do not add in middle. Wait for 10 seconds before adding other egg.
After adding all the eggs. Cover and cook on low heat. We have cooked Egg Curry for 4 mins on low heat. Eggs are cooked and gravy has also thickened.
Now add Kokum rinds or 1 tbsp Tamarind Pulp. Cook on low heat. We have cooked Egg Curry for 2 more mins.
Egg Curry is now ready to be served. Switch off the heat and prepare to serve
A different yet delicious egg Preparation-Egg Drop Curry is ready now.
You can serve it with Roti, Parathas, Bhakri or steamed rice
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/egg-drop-curry/