Monday, January 28, 2013

Poached Eggs in Tomato Gravy

Eggs – 4
Curry leaves – 1 string
Water – 2 cups

For tomato gravy
Tomatoes – 2
Turmeric powder – ½ tsp
Coriander powder – 1 tsp
Coconut powder – 2 tsp
Red chilli powder – 2 tsp
Salt to taste

For tempering
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Methi seeds – ½ tsp
Ginger garlic paste – 1 tsp
Chopped onion – ½ cup
Green chilli slits – 4
Oil – 2 tsp

  1. In a mixi jar add all ingredients under tomato gravy. Grind it.
  2. Add water, again grind until smooth paste
  3. Heat oil in a pan add mustard seeds, cumin seeds, mustard seeds.
  4. Allow them to splutter. Add onion and fry for 2 mins.
  5. Add ginger garlic paste and fry until raw smell goes.
  6. Add green chillies and fry for 2 mins.
  7. Add whole garam masala and fry for 3 mins.
  8. Add gravy mixture and add water. Let it boil for 10 mins on medium flame.
  9. Now break the eggs directly into the gravy.
  10. Don’t mix it. Cover it with lid. Boil for 10 – 15 mins.
  11. It is like medium thick gravy.
  12. Serve with rice or roti.


  1. Drooling here ....Can I have a bite ??

  2. looks perfect and delicious...I like to have it my rotis!!

  3. Delicious, I can have a bowl of rice with it.

  4. love poached eggs in spicy curry...this with tangy tomato gravy sounds more yumm!!

  5. Wow my mom makes egg gravy like this once in a while....

  6. Wow....looks great.....


  7. I make this for dosas. Simple yet yum


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