Egg 4 (or as per requirement)
Onions -3 (cut into half for a paste)
Green chilies -4 (or as per requirement)
Ginger garlic paste – 1 tsp
Cumin powder – 1 tsp
Pepper powder 1/2 tsp
Garam Masala powder – 1 tsp
Coriander leaves – 1 bunch (finely chopped)
Milk – around 200 ml (amount vary as per person the food is prepared for)
Salt -1 tsp (as per taste)
Boil the egg & cut into halves.
Put the cubed onions & green chilies into the grinder to make a smooth paste
Finely chop coriander leaves and keep it aside
Take a kadhai put 3 tbsp vegetable oil (Sada tel), once the oil is medium heat add the onion chilli paste and cook for 2 mins in low flame.
Now add the ginger garlic paste and mix well
Keep cooking in low flame, stirring often for around 15 mins (this is important) till the paste starts to change colour
Now turn off the flame & add the milk stirring continuously. Mix it well
Now turn on the flame and keep it in low flame till oil separates.
Put all the masala powder (cumin, pepper, garam masala & salt) mix all these well and cook for few mins in low flame .
Now place the egg halves (yolk side down) in the gravy carefully to absorb the spices.
Cover and cook for few mins.
After few mins open the lid and turn the eggs the other side (yolk side up)
Now add the chopped coriander leaves and mix it well
Cook covered for few mins till oil separates.
Can be served with rice or roti