Chettinad Style Egg Gravy or Muttai Thokku is prepared in most of the Tamil homes with little variations. Every pinch of this egg gravy gives out equally hot, sour and salt taste.
Boil egg for 12 min, run through cold water, peel shell. Slit the eggs twice on the top for 1 inch.
For the cooking
Over medium heat, place a pan and add vegetable oil.
Add cinnamon, cloves, and bay leaf. Saute them till it becomes golden brown.
Add chopped onion and cook till it becomes soft and tender.
Add ginger garlic paste and staute for 2 minutes or until it is fragrant.
Add tomatoes and saute by sprinkling little salt. Adding little salt helps tomatoes break down and blends well to the gravy. Saute till tomato becomes mushy.
Now add red chili powder, coriander powder, turmeric powder and saute for another 1 min but without burning the spice powders.
Add black pepper, curry leaves, salt, and water. And cook for 8 minutes
Add eggs and cook for another 3 mins or until it reaches the desired thickness.