Tomato egg gravy

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 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.