Goan Egg Drop Gravy

Gone are the days, I bought eggs only for baking and to prepare few dishes for my husband. After I started eating “egg”, it has become one of the most common items in our grocery shopping list. I am preparing at least a single egg based dish every week and my bookmarking list is also have a separate category for egg dishes.

Last year when I was looking for some egg recipes, I happened to see this egg drop gravy from here and it immediately caught my attention. Later this year, When Priya posted the same recipe in her blog, I remember my bookmarked list for the same recipe which is in front of you now. Though we also prepare the egg drop gravy in a very traditional way (My MIL and chithi gave simple and quick recipe, which I’ll share soon), I find this one has more flavor due to fresh ground masala and the coconut milk. Now, off to the recipe…

Basic Information:

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Serves: 4

Ingredients:

For the Gravy:

Eggs – 3 nos.

Onion – 1 no., finely chopped

Tomato – 1 no., medium size chopped

Garlic – 2 cloves, finely chopped

Thick coconut milk – 1/2 cup

Oil – 2 tablespoons

Salt – to taste

Water – 1 and 1/2 cups

Coriander leaves – 2 springs, finely chopped

For Grinding:

Kashmiri red chilli powder – 2 teaspoons

Coriander seeds – 2 teaspoons

Cumins seeds – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Fresh grated coconut – 1/4 cup

Tamarind – 1 small lemon size

Garlic – 2 cloves

Method:

1) Grind the ingredients given under “For Grinding” with enough or 1/4 cup of water. Keep it aside.

2) Add oil in a heavy bottom pan. Add chopped onion and garlic to it when the oil is hot and not smoking.

3) Saute it for few minutes, till the onion becomes soft.

4) Add Tomato. Continue sauteing till the tomato mushes well and raw smell goes off.

5) When both onion and tomato are done, add the ground masala. Stir well and cook for few seconds.

6) Add water now and mix it well. Add salt to taste.

7) Let it boil. When the gravy starts to boil, Break the eggs and pour to the gravy very carefully. Drop all the eggs one by one without disturbing other dropped eggs. Let it be for few seconds.

8) Pour some hot curry using a ladle over the dropped eggs to cook the top part of it.

9) When the dropped eggs start to cook, pour the coconut milk. Mix well carefully. Once the eggs are cooked well, tilt and mix it carefully.

10) Continue cooking for few more minutes or until the oil oozes out from the sides of the pan.

11) Garnish with coriander leaves.

12) Serve this dish with hot steamed rice.

Notes:

1) Adjust the tamarind as per your taste.

2) Adjust the water quantity based on the requirement.