Boiled eggs - 4
Fenugreek leaves - 1 cup
Onion - 3 (chopped)
Garlic - 2 big cloves (crushed)
Ginger - 1 inch (crushed)
Tomato puree - ½ cup
Green chilies - 2 (slit)
Red chili powder - ¾ tsp.
Coriander powder - 2 tsp.
Turmeric powder - a pinch
Fennel seeds - ½ tsp.
Cloves - 2
Cinnamon - 1 inch
Cumin seeds - ¼ tsp.
Salt (to taste)
Coriander leaves - 3 tbsp. (chopped)
Heat oil and add the crushed fennel seeds, cumin seeds, cloves and cinnamon.
Add the onion and sauté till tender.
Add the ginger, garlic & green chili and sauté.
Add the fenugreek leaves and sauté for a minute.
Combine the tomato puree.
Let them cook in a medium flame for 5 minutes or till the leaves become tender.
Stir in between.
Add the red chili powder, coriander powder, turmeric powder and salt.
Add one cup of water and bring it to a boil.
Remove the shell and make a slit marks on the eggs.
Add the eggs to the gravy and stir the mixture.
Add the coriander leaves.
Enjoy with roti or chapathi.
This entry is my participation in Yasmeen's "Bitter Better Health-Methi" and Srilekha's "EFM-Parathas and Curries/Gravies".