Ingredients:

• 4 – eggs
• 6 tbsp – Milk
• 1/2 – Onion – (chopped finely)
• 2 – Green chilli – (chopped finely)
• Pepper and salt – to taste
• Oil – for shallow frying
• For Gravy:
• 1 – Onion (paste)
• 1/2 tsp – Ginger and Garlic paste
• 1 – Tomato (ground into paste)
• 1/2 tsp – Turmeric powder
• 1/2 tsp – chilli powder
• 1/2 tsp – Dhania powder
• 1/2 tsp – Jeera powder
• 1/4 tsp – Garam Masala
• 2 tbsp – oil
• 1/2 tsp – whole Jeera

Method:

1. To make egg cubes:
2. Break 4 eggs into a big bowl. Add the rest of the ingredients (milk, onion, chilli, pepper, and salt), whisk it thoroughly.
3. Grease a bowl and pour this mixture into it.
4. Heat 2 cups water in the pressure cooker.
5. When boiling, place the bowl with the mixture in it. Close pressure cooker and cook for 8 to 10 minutes (without pressure valve).
6. Alternatively, use a steamer to set the mixture.
7. Cool the egg mixture slightly and use a sharp knife to remove the egg on to another plate.
8. Now cut the steamed egg into square cubes.
9. Shallow fry the pieces and set aside.
10. For Gravy:
11. Heat the oil in a kadhai. Add whole jeera, then add onion paste and fry till golden brown.
12. Add garlic and ginger paste, sautee some more.
13. Add tomato paste, and after sauteing a couple of minutes more, add the rest of the masalas, except the garam masala.
14. When oil starts rising on the sides of the pan, pour 2 cups of water. Let it come to a boil.
15. Add garam masala.
16. Add the cubed eggs in to the gravy, let it come to boil once more.
17. Pour out in a serving bowl, garnish with dhania patta.
18. Serve hot with chapattis, paranthas etc.

Recipe courtesy of Roopashree Prasad