Egg Rice (Gravy)

Volume

Serving for 3 people.

Ingredients

- 2 tbsp oil
- 4 onions
- 7 tomatos
- 6 green chillis
- Handful of corriander
- 6 eggs
- 0.5 tsp turmeric
- 2 tsp salt
- 2 tsp red chill powder
- 5 tbsp Maggi hot and sweet ketchup

Other Requirements

- Sauce pan + Spatula
- Extra vessels

Steps to Prepare

1. Prepare the Gravy

  1. Boil 6 eggs in enough water to cover the eggs. Boil the eggs for 20 minutes (10 minutes after the water starts bubling).

  2. Once boiled, soak the eggs in cold water to quickly cool them. Then crack them open and de-shell.

  3. Dice the vegetables into small pieces.
  4. Add 2 tbsp oil in a sauce pan and heat till hot. Once the oil is hot, add the onions and corriander. Then add 0.5 tsp turmeric, 2 tsp salet and 2 tsp red chilli powder. Toss the onions around until well cooked.

  5. Then add the chopped chillis and tomatos. Stir and allow all of the vegetables to get cooked well. Keep pressing the vegatables in so that they also shrink and form a more coherent gravy.

  6. Once the vegeatbles are reasonably well cooked, also add 5 tbsp of Maggi hot and sweet ketchup, and some water. This will bring a more gravy like consistency and add to the flavour.
  7. Once the gravy is hot and flavourful, slit each egg on 4 sides (don't cut them, but just slit so the flavour sinks in) and add to the gravy.

  8. Now toss the gravy around a little and ensure that the boiled eggs also soak in the flavour.

  9. Taste test and toss around a little more to complete.

Serve the gravy with ghee rice, or mix with ghee rice and serve.