Hi friends, today I am sharing a quick and delicious recipe of Egg Pepper gravy. This is a spicy gravy, a kind of thokku recipe which is best served with  Beetroot Potato Peas Pulao (click link for the recipe). You can also serve this Egg pepper gravy with any other variety rice of your choice or with rice and sambar.

I made this gravy a few days ago and the combination with  Beetroot Potato Peas Pulao was excellent. Do try out the recipe and let me know your views in the comments below.


3 eggs
2 tomatoes deseeded and roughly cut
2 onions chopped roughly
1 green chilli
1 tsp ginger garlic paste
3/4 tsp pepper powder
1/2 salt (or to taste)
1 stick cinnamon
handful of coriander leaves with its stem
3 tbsp oil


  • Take eggs in a pan, add 5 to 6 cups water along with 1/2 tsp salt and boil for about 15 minutes.
  • Once done, allow the eggs to cool down, remove the shells and cut each egg into 2 pieces and keep ready.
  • To prepare the gravy or base for the eggs, take tomatoes, green chillies, onions, ginger garlic paste, salt, cinnamon, coriander leaves and pepper in a mixer jar and grind to a smooth paste. Keep ready.
  • Heat oil in a pan and add the grounded paste into it.
  • Sauté for about 5 to 7 minutes in medium flame so that that the masalas get cooked and oil starts separating.
  • Add 1/2 cup to 1 cup water and bring to a boil.
  • Now add the boiled eggs and give it a mix.
  • Close a lid and let it cook in low flame for a couple of minutes.
  • Switch off the gas and transfer the gravy to a serving bowl.
  • Serve hot with Beetroot Potato Peas Pulao or any other variety rice of your choice.

I am writing this post as a part of Blogchatter's A to Z challenge and today's alphabet is E. Stay tuned for another post coming tomorrow starting with the letter F.


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