Steamed Egg Cube Gravy
Steamed Egg Cube Gravy: Sunday is mostly an Egg day at home and this sunday was no exception. With all of us being egg lovers, anything with Egg is most welcome at home. I usually make gravy with boiled eggs , poached egg gravy (Palak Eggs), Egg Maggi , Masala Egg Roast , etc.. I have never tried steaming eggs so far. So, this was my first try with steamed eggs and it turned out good.
Steamed Egg Cube Gravy is a simple Kuzhambu kind of recipe where in the steamed egg cubes are simmered in an onion-tomato-coconut based gravy. This steamed egg cube gravy uses normal spices along with a paste of coconut and fennel seeds. You can pair this with rotis, chapathis or plain white rice. You can also substitute the steamed egg cubes with boiled eggs. If boiled eggs are used, make sure they are slit and added so that the gravy seeps inside them. Omelette pieces can also be added in place of the steamed egg cubes.
I have steamed the eggs in an idli plate. You can use any container as you wish. The key is to check the eggs after 5 minutes or so to see if they are done completely. When you insert a fork, it should come out clean. That denotes the doneness of the steamed eggs.
Before I move on to the recipe, I would like to mention the health benefits of eggs. Eggs are a very good source of inexpensive, high quality protein. More than half the protein of an egg is found in the egg white along with vitamin B2 and lower amounts of fat than the yolk. Eggs are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper ( Source: https://www.bbcgoodfood.com/howto/guide/ingredient-focus-eggs) . I use country eggs or Naatu Muttai for more health benefits.
Preparation Method of Steamed Egg Cube Gravy:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Onion: 2 medium
Tomatoes: 2 medium
Coconut: 1/2 cup
Fennel Seeds: 1 tsp
Coriander Powder: 1 tbsp
Cumin Powder: 1/2 tsp
Garam Masala: 1/2 tsp
Chilli Powder: 1 tsp + 1/2 tsp for eggs
Turmeric Powder: 1/4 tsp
Ginger Garlic Paste: 1 tsp
Tamarind Extract from gooseberry sized piece of tamarind
Salt: as needed
Oil: 2 tbsp
Cinnamon: a small piece
Star Anise: 1/2
- Break the eggs and whisk well with chilli powder and salt. Set aside. Heat water in a steamer. Meanwhile, pour the egg mixture into greased idli moulds and steam for around 5 minutes or till the eggs are set.
- Once the eggs are steamed and cooled, remove them from the moulds and cut into pieces or cubes. Set aside.
- Heat oil in a pan. Add the cloves, cinnamon and star anise. Saute for a minute.
- Add the chopped onions and saute till they turn transparent.
- Now add ginger garlic paste and saute for a couple of minutes.
- Next, add the tomatoes and saute till the tomatoes turn mushy.
- Add all the spice powders and mix well. Add the tamarind extract and mix well.
- Grind the coconut and fennel to a smooth paste and add to the above along with salt and enough water.
- When it begins to boil, add the steamed egg cubes and cook covered on a low flame for about 5 minutes.
- Garnish with coriander leaves and serve hot.