முட்டை குழம்பு (Egg Gravy)
Ingredients
Egg – 6
Small onion – 1 cup chopped
Green chilli – 3
Ginger garlic paste – 1 tbsp
Sesame oil – 1/4 cup
Cumin seeds – 1/2 tsp
Curry leaves – 1 spring
Tomato – 1
Turmeric powder – pinch
Biryani masala – 2 tbsp
Chilli powder – 1 tsp (Optional)
Coconut – 3 big piece
Salt as needed
Directions
Take a big wok and add oil and cumin seeds
After the seeds cracked add the chopped onion, green chilli, curry leaves and ginger garlic paste
Stir well until onion turns into golden brown
Now add chopped tomato and saute until mushy
Add turmeric, biryani masala and salt
Extract milk from coconut
Pour the coconut milk into the wok and check the spice level
If you need more spicy, add chilli powder and mix well
Allow the gravy to boil for a while
Crack the eggs then add that into the garvy
Cover the wok with lid and cook
Don’t mix the gravy until the eggs completely boiled
Flip the egg and allow the eggs to absorb some gravy
Change the flame into sim and let the gravy to release oil
Egg gravy ready
Serve Egg gravy with parotta or rice
Notes
Don’t add more eggs to the gravy
You can add beaten egg into the gravy
Pictures
Ingredients 
On a Wok, heat oil 
Add cumin seeds 
Add curry leaves 
Add chopped onions 
Fry onion 
Add chopped tomatoes 
Add green chilli and ginger garlic paste 
Add briyani masala and mix well 
Cook for a minute 
Coconut milk 
Add coconut milk to the mix 
Check spice level and add chilli powder 
Let the mix boil 
Crack eggs in to the mix 
Let the egg boil – DO NOT MIX 
Flip the eggs 
Boil until egg is cooked 
Cover the wok with lid and reduce the flame to sim 
Oil released and egg gravy is ready 
Serve egg gravy with rice or parotta 
Egg Gravy
