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The first step to start with Egg Masala Gravy / Egg Curry is to prepare the masala paste.
Dry fry Kashmiri Red Chillies and Coriander (whole); likewise, dry fry fennel seeds, cumin seeds, pepper, anise star, cinnamon, clove, and cardamom.
Finally, dry fry the grated coconut. Dry frying coconut will help the gravy to last long. Take all the dry fried materials and grind them to a fine paste.
Mark gashes on the sides of the egg, the major ingredient of Egg Masala Gravy / Egg Curry, and fry slightly it in peanut oil and red chilli powder. Frying egg will help it to stay stable in gravy.
Take a pan; add two tablespoons of peanut oil; add cumin seeds, cinnamon, clove, anise star and red chilli to the hot oil. Add curry leaves and chopped shallot when the mixture pops.
When the shallot turns brown, add chopped tomato. When the mixture boils add some coriander leaves, fine paste of masala, water as needed and salt for taste; let the mixture boil for 10 minutes.
Add the fried boiled egg and let the gravy boil in low fire for 5 minutes.
When the mixture attains gravy texture, the yummy delicious Egg Masala Gravy / Egg Curry is ready to be served.
