This egg chukka is a special and I have adapted it the same way of mutton chukka. This goes out well with any variety rice, briyani or pulav’s. I have accompanied this with the chicken rice. The taste was delicious and color was attractive, so kids loved to have this. Let us move on to the recipe…
- Boiled Eggs – 5 nos
- Onions – 2 nos (medium sized)
- Tomato – 1 nos(medium sized)
- Cloves – 3 nos
- Cinnamon – 1 “inch stick
- Star Anise – 1 no
- Cardamom – 1 no
- Curry leaves – a string
- Ginger-garlic paste – 1 ½ tsp
- Chili powder – 1 tsp
- Coriander powder – 1 ½ tsp
- Garam masala – 1 tsp
- Salt to taste
- Gingelly oil – 3 tsp
- Peel the boiled eggs and halve them.
- Peel and roughly chop the onions. Pulse or pound them.
- Finely chop the tomatoes into small pieces.
- Heat oil in a kadai, add in the cloves, cinnamon, cardamom, star anise and curry leaves. Wait till they crackle.
- Add in the chili powder and coriander powder, cook till they turn black in color. Be careful they should not be burnt, so make this process in low flame.
- Add in the ginger-garlic paste and cook till they turn color.
- Add in the onion and cook till they turn golden brown.
- Add in the tomato and cook till they turn mushy.
- Add in the garam masala and salt, cook till the raw smell goes off.
- Pour in two cups of water, cook and bring it to boil, till the raw smell goes off.
- Remove the lid and keep in medium flame, wait till the gravy thickens.
- Add in the eggs, sprinkle little gravy over the egg and cover with the lid. Keep in medium flame, wait till it become thick gravy.
- Transfer it to a bowl, gently and garnish with coriander leaves.