I use my egg gravy by simple method. Egg boiled and shells removed - 2 Tomato - 4 Onion - 2 Chilli green - 1 Coriander leaves- 1/2 cup Nallennai (oil) - 3tbs poon Coriander powder - 2 tbspoon Chilli powder - 1tbsoopn Turmeric - 1 tbspoon musturd seed - 1/2 spoon Garlic - 4 with Jeera 1/2 spoon (make it to Paste) Salt to taste Now, heat oil in kadaai, Put musturd seed after pops, add onion fry until golden brown, add garlic jeera paste, add tomato & green chilli fry until tomato gets melt thoroughly in oil and heat, then add all three masala powder add some water like thick paste you can observe. Then add eggs(scrape or tear on 2 or 3 sides slightly) on that finally add choped cup of coriander and add salt to taste and cover the lid for 2 min. Gravy is now ready to serve and it is very well go with white rice and chappathi.
