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BULL'S EYE GRAVY

Hi All,
BULL'S EYE GRAVY! I make this gravy as lunch for me and as sidedish for my family. The taste and colour will be very appetizing. During my diet I will take this dish as lunch. Even for chapati, dosa and roti this gravy goes well.
Simple, tangy, colourful and spicy Bull's eye gravy recipe is as below,

COOKING TIME : 20 mins.
SERVINGS : 2 members.

INGREDIENTS :
Onions- 1 nos.
Eggs- 2 nos.
Curry leaves- a sprig.
Turmeric powder- 1/4 tsp.
Cumin- 1 tsp.
Garam masala- 1 tsp.
Coriander powder- 1 tsp.
Salt- as per taste.
Pepper- 1/2 tsp.
Coriander leaves- 2 tablespoon.
Butter/ ghee- 1 tsp.

TO GRIND TO FINE PASTE:
Tomato- 3 nos ( medium sized).
Garlic- 6 pods.
Cinnamon- 1 no.
Cloves- 2 nos.
Dry red chillies- 2 nos.



METHOD :
  1. Chop onions to small pieces.
  2. Grind our ingredients to fine puree without adding water.
  3. In a wide kadai heat butter/ ghee, add cumin, when cumin starts spluttering add chopped onion, curry leaves and saute till onions turns translucent.
  4. Then add our spice powders- garam masala, coriander powder, turmeric and saute for a minute.
  5. Add ground tomato paste, salt and boil in high flame till raw smell leaves and gravy thickens a little.
  6. Now using your spatula make two wells in middle of gravy and crack open two eggs side by side ( as in picture).
  7. Low down the heat, sprinkle pepper, coriander leaves, close the pan and cook for 5 mins in low flame till egg boils ( don't mix at this stage).
  8. When egg boils to hard, remove from flame and serve hot with roti, chapati, dosa, appam of your wish.
NOTES:
  1. Adjust chillies according to tomatoes sourness.
  2. After adding egg, boil in low flame to prevent from gravy burning at bottom. Also don't mix after adding egg.
    HAPPY COOKING!!
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