Egg Drumstick Gravy makes a Simple and Simple Dish. This is a gravy flavorful and protein rich. This recipe goes very well with rotis and pooris. It cab also be had as an accompaniment with rice too.
Egg Drumstick Gravy
- 4 HardBoiled Eggs
- 12 Pieces Drumstick 2 inch size
- 3 Potatoes Peeled and Chopped
- 2 Tablespoon Oil
- 1 Teaspoon Cumin Seeds
- 1 Teaspoon Fennel Seeds
- 1 Onion Chopped
- 2 Spring Curry Leaves
- ½ Teaspoon Turmeric Powder
- 1 Teaspoon Pepper Powder
- ¾ Cup Coconut Grated
- 3 Green Chilli
- Salt to taste
- Peel and chop potatoes. Chop drumstick into 2 inch pieces. Boil the eggs Cool them down. Peel the eggs and slice them into halves.
- Heat oil in a wok. Add in Cumin and Fennel Seeds. Allow them to splutter.
- Add in Chopped Onion and saute until glossy. Add in Curry Leaves and saute them.
- Add in the chopped potatoes and drumstick. Add turmeric powder and salt to taste. Add in ¾ cup water.
- Add in green chilli. Cover and Cook until the vegetables are cooked 90%.
- Blend the Coconut with limited water and add the paste into the vegetables. Add in Pepper Powder.
- Cook for few minutes.
- Add in Sliced Hardboiled eggs into the gravy.
- Cook for few minutes for the gravy to blend.
- Flavourful Egg Drumstick gravy is now ready to serve.
Step by step photos on how to make Egg Drumstick Gravy:
- Heat oil in a wok. Add in Cumin and Fennel Seeds and wait until it splutters. Add in onion and saute until glossy.
2. Add in Curry Leaves and saute until it is roasted well.
3. Peel and Chop the potatoes. Add them in. Chop the drumstick into 2 inch pieces and add them in.
4. Start cooking the veggies. Add in salt to taste.
5. Give a gentle mix. Add in Turmeric Powder.
6. Add in ¾ Cup Water.
7. Add in Green Chilli. Cover the vessel and cook until the veggies are cooked 90%.
8. Blend the coconut into a paste with required water. Add in the coconut paste.
9. Cook for few minutes. Add in Harboiled sliced eggs.
10. Cover and cook for few minutes.
Flavourful Egg Drumstick Gravy is now ready to serve.
This gravy tastes best when served with Rotis or Pooris.