Name: Quail egg gravy recipe by Vahitha Hasan at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 10 quail eggs; 1 Onion, chopped; few curry leaves; 5 green chilly; 1 tablespoon ginger garlic paste; 1 Tomato, chopped; 1/4 teaspoon turmeric powder; 1/2 teaspoon red chilly powder; 1/2 teaspoon cumin powdee; 1/2 teaspoon coriander powder; Salt to taste; To Roast & Grind; 3 clove; 1 star anise; 1 cardamom; 1 small cinnamon stick; 1/4 teaspoon cumin seeds; 1/4 teaspoon fennel seeds; 1/4 teaspoon Coriander seeds; 1 bay leaf; 1/2 teaspoon black peppercorns; SECOND SET; 1 sliced onion; 1 chopped tomato; oil

Ingredients Serving: 4

10 quail eggs
1 Onion, chopped
few curry leaves
5 green chilly
1 tablespoon ginger garlic paste
1 Tomato, chopped
1/4 teaspoon turmeric powder
1/2 teaspoon red chilly powder
1/2 teaspoon cumin powdee
1/2 teaspoon coriander powder
Salt to taste
To Roast & Grind
3 clove
1 star anise
1 cardamom
1 small cinnamon stick
1/4 teaspoon cumin seeds
1/4 teaspoon fennel seeds
1/4 teaspoon Coriander seeds
1 bay leaf
1/2 teaspoon black peppercorns
SECOND SET
1 sliced onion
1 chopped tomato
oil

Instructions

Hard boil the quail eggs. Remove the shells and slit slightly on the sides to make sure the masala can get into the egg.
Heat a pan and add all the whole spices. Roast for a min. Transfer to a blender.
Then heat oil. Add onion and tomato, saute and transfer to blender.
Blend well with spices and make to smooth paste. Set aside
In same pan, add oil. Add chopped onion, curry leaves and green chillies.
Now ginger garlic paste and salt goes in. Then add tomato and mash well.
Add turmeric powder, red chilly powder, cumin powder, coriander powder and cook for a min.
Now add blended paste. Sprinkle little water.
When oil oozes out from sides, add eggs. Mix and close pan.
Switch off. Garnish with coriander leaves and serve hot with rice.

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