INGREDIENTS:Oil, Red chillies, Bengal gram (senagaballu), Urad dal (vudhiballu), Fenugreek seeds (menthulu), Dhaniya (coriander seeds), Jeera, Seasame seeds (nuvvulu), Salt, Groundnuts/peanuts, Tamarind, Gralic cloves, Curry leaves, Coriander, Hing (inguva), Turmeric, Green chillies, Boiled Eggs, Onions


PREPARATION:
  • Place kadai on flame, heat 3-4 spoons of oil in it
  • Now in low flame start frying one by one
  • Add Red chillies first then add bengal gram, gronud nuts, urad dal, 3-4 fenugreek seeds, dhaniya, jeera, seasame seeds, Tamarind paste, garlic cloves, curry leaves, hing, turmeric, salt, chopped onions, roast well all the ingredients
  • Off flame, let all the ingredients cool
  • Now take a mixy jar, grind all the ingredients into fine paste
  • Now palce kadai on flame again, heat 2 tbl spoons of oil in it
  • Add cut green chillies and fry
  • Place small cuts or holes in the eggs to observe masala
  • Add boiled eggs to the kadai, prepared paste, water and mix well
  • Close the lid and simmer for few minutes
  • When you see oil floating on the top, then its an indication that the dish is ready
  • Off the flame and garnish with coriander
  • Masala eggs gravy is ready now
  • Serves good with hot hot rice, chapathis..

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