Ingredients

• 5 large tomatoes
• 4-6 boiled, eggs
• 2 cinnamon sticks
• 1/2 tsp - shahjeera
• 1 finely chopped, onion
• 2 tsp - gram flour
• 1 tsp - black pepper powder
• 1-2 tsp - red chilly powder
• Salt
• Curry leaves for seasoning
• 1 tsp - ginger garlic paste
• Coriander leaves for garnishing

How to Make Tomato egg gravy

• In a pressure cooker, put the tomatoes and water and cook until done.
• Allow the tomatoes to cool down and then in a sieve mash the tomatoes to a pulp.
• In a heavy bottom kadai, heat oil add cinnamon sticks, curry leaves, shahjeera followed by chopped onions or onion paste.
• Fry until the onions turn golden brown.
• Add besan and cook such that no lumps are formed. You can also dissolve besan in water and add to avoid lumps.
• Cook until oil starts separating.
• Then add black pepper powder, red chilli powder, salt, ginger-garlic paste and fry for a while.
• Finally, add the tomato pulp and cook until the gravy thickens a little.
• Add water if required.
• Finally, once done remove the kadai from the flame.
• Allow it to cool for a while.
• Slit the boiled eggs lengthwise and add to the gravy.
• Garnish with coriander leaves and serve hot with rice.