Boil the egg with a pinch of salt. Take the outer pod and place it aside.
Heat oil with a medium flame once hot add mustard seeds. When it splits add fennel and cumin seeds.
Add sliced Chili, chopped onions, ginger and garlic paste, and a pinch of turmeric and cook until it turns transparent.
Add tomato and saute it until it separates from oil.
Then add red Chili powder, coriander powder, and garam masala with appropriate salt and water.
Continue cooking under a medium flame until it tunes thick gravy then add boiled egg and pepper powder. Finally, garnish with curry and coriander leaves.
The delicious and appetizing egg gravy is ready to serve.
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