Egg masala gravy is an easy and spicy side dish that goes well with rice, dosa, and roti. Boiled eggs cooked in a spicy tomato gravy.
In a sauce pan, add water just enough to cover the eggs and place eggs gently. Add a pinch of salt and bring the water to a vigorous boil. Turn off the heat and cover the pan with a tight lid and let the eggs sit in a hot water for 12 - 15 minutes. Rinse the boiled eggs in a cold water, crack open the eggs and slice each egg in a half.
For masala, in a pan, heat oil, add fennel seeds, chopped onion and cook until the onion becomes soft.
Add turmeric powder, ginger garlic paste and cook until the ginger garlic paste loses its raw smell.
Add chopped tomatoes and cook until the tomatoes become soft and mushy.
Add coriander powder, salt, red chili powder, garam masala, salt and mix well. Sprinkle little amount of water and cook until the spices lose its raw smell. Keep stirring in between to avoid the masala getting burned.
Add boiled eggs, cover and cook for 10 minutes over a low to medium flame. Garnish with chopped coriander and serve.