Eggs are good for health! Eat daily an egg! Give children daily a boiled egg! Eggs are..........errr! What Iam talking about? No No No....don'nt worry! Iam not going to say anything more about eggs than this. Since I know, that every body know, that eating boiled eggs as often as possible is good for health! For every body:-)) Indeed, most of us know the importance of good food i.e., what to eat and what not to eat etc. All we need is "Execution" which is most difficult part. We often face that problem. All the time we talk about good food and bad food etc, but forget to follow what we say to others. Well, here I don'nt say that one should stop saying to others about good things what we know. After all, god gave us this gift of communicating with others, to spread good things. But, before saying to others, lets do first and then say!! What do you say?? Hope you all agree with me. Now I stop here and proceed to the recipe before I my self deviate from one topic to another:-) Ok! Coming to the recipe,this is another egg curry yet very simple one to prepare. The name "hot gravy" since, almost all the ingredients used are in paste form adding required spices making the gravy hot. This is another dish which will be perfect to serve for a lunch or dinner party. So lets get into the recipe.

1. Boil eggs untill they are completely cooked ;remove skin and keep aside.
2. Cut onions and tomatoes roughly and make puree of each separately(do not add any water here).
3. Take a container. Heat oil. Add cumin seeds.(here instead of cumin seeds, you can also add cuimn powder ). Once they start spluttering add curry leaves and wait till they turn crispy. Add green chillies and fry for a second.
4. Add onion paste and fry till it turns light brown in color. Here it takes more time than usually you fry onions.
5. Add ginger garlic paste and fry for 1 minute. Add tomato puree and salt. Mix well and cook untill all the water part evaporates.
6. Add all other spices stated as red chilli powder; garam masala powder; coriander powder. Mix all well togeather.
7. Cut eggs into half and add them in this gravy. Mix well once. Close the lid and allow to cook on medium heat for 5 to 8 minutes roughly. So that eggs get this spicy masala into it.
8. Once you see the gravy is togeather leaving sorroundings of the container, add yogurt and mix well. See no lumps are formed here and eggs are not broken further. Allow to cook on low flame for 3 to 5 minutes.
9. Add fresh cilantro. Mix well. Keep on sim for few 1 minute and remove from heat.
10. Serve hot with plain rice or any pulav or mixed vege rice or naan or biryaani or simple roti or pulkha. Goes well with all thease.

Method:
--------------

1. Boil eggs well, remove shell, make cuts in between the eggs with knife (as you can see in the picture above) and keep aside.
2. Wash once and soak tamarind or chinthapandu in warm water. Water level should be 1 or 2 inches more than tamarind level.
3. Cut onions into very thin slices. Make slits in the green chillies.Cut tomatoes into medium thick slices and keep all of them aside.
4. Now heat oil in a deep sauce pan, add green chillies, curry leaves, cumin seeds and fry for 1 minutes. Now add onions and fry on medium heat till they all turn into dark brown in color. For this curry it is necessary that onions should be fried well i.e., into dark brown color(so that curry stay fresh for 2 days and also for that dark color we want in the curry)
5. After that add ginger and garlic pulp and fry for 1 minute. Add turmeric powder and mix with other ingredients.
6. Now add tomatoes and mix with other ingredients. Add salt from above and cover the sauce pan. Allow tomatoes to become soft. Then mix salt and add chilli powder and coriander powder with tomatoes and mix well. Add little water and allow to cook for 1 to 2 minutes more.
7. Meanwhile, take juice outof tamarind in the same container it is soaked. Remove tamarind and add juice to the saucepan. Also add eggs with slits to this curry.
8. The overall curry should be thick..see and add little more water if you want.
9. Now cover the saucepan and allow to cook for abt 10 to 15 minutes or untill the eggs change its color from white to light brown. this is beacuse the pulusu or gravy should go into the eggs through cuts made on them. The real secret for this curry lies here. The taste of eggs changes ..ofcourse very yummy:-)
10. Finally add fresh cilantro , mix and sim heat with cover on saucepan for 1 minute more and turn off the heat.

Note: Serve hot with chapathis or plain rice or biryani. It taste great with all of them. I like eggs in this gravy as much as they become dark.