Quail Egg Gravy (Kaadai Muttai Thokku)

This gravy goes well with a mild pulao or even with rotis and chappathi. I have already posted QUAIL EGG FRY.... Check out my other EGG recipes....

Cooking time: 10 mins

Serving: 2-3

Ingredients:

Quail eggs - 10
Shallots - 10 (grinded into a fine paste)
Tomato - 2 (small, grinded into a fine paste)
Green chillies - 2 (finely chopped)
Garlic - 4 (finely chopped)
Turmeric - 1/4 tspn
Coriander powder - 1 1/2 tspn
Red chilli powder - 1 tspn
Cumin powder - 1/2 tspn
Pepper powder - 1/2 tspn
Tamarind paste - 1 tspn
Mint leaves - 10 (finely chopped)
Coriander leaves - few (chopped)
Curry leaves - few
Fennel seeds - 1 tspn
Sesame oil - 2 tbsn
Salt to taste

Method:

1. Grab all the ingredients.

2. Boil the eggs in IP. Peel the skin, put slits along the sides and keep it aside.

3. Heat a kadaai. Add oil, fennel seeds.

4. Add garlic, green chillies. Saute till the garlic becomes golden.

5. Add shallots paste. Saute till the raw smell goes. It takes about a minute.

6. Add tomato paste. Saute till the raw smell goes.

7. Add salt, turmeric, coriander powder, red chilli powder, pepper powder, cumin powder. Saute till the raw smell of masala goes.

8. Add mint leaves. The oil should oozes out from the sides.

9. Add eggs, tamarind paste with half cup of water. Cook for about 2 minutes.

10. Switch off. Add curry leaves and coriander leaves.

11. Tasty quail egg thokku is ready to serve.

Notes:

You can do the same recipe in normal eggs. You can cut the eggs into halves and add it to the gravy.