Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, cucumber egg gravy and scooped rice. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Cucumber Egg Gravy and Scooped Rice is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Cucumber Egg Gravy and Scooped Rice is something that I have loved my entire life.

special Chicken masala bhuna with huge quantity rice+egg fry+raw onion+cucumber+carrot+ green chili. Super Spicy Full Chicken Roast and boiled egg with huge quantity basmati rice-best mukbang eating. Dosakaya Egg Gravy curry or Cucumber Egg Gravy curry is one of the desi curry recipe made with sambar cucumber, eggs and tomatoes.

To begin with this particular recipe, we must first prepare a few components. You can cook cucumber egg gravy and scooped rice using 5 ingredients and 1 steps. Here is how you can achieve it.

The ingredients needed to make Cucumber Egg Gravy and Scooped Rice:

1. Get 500 g Rice
2. Prepare Gravy
3. Get Hard Boiled Egg
4. Get Slices Cucumber
5. Take 1 tsp Salt

I find the dish refreshing and fun to eat with rice. I make egg gravy in so many ways. The egg masala recipe shared here will yield you a very delicious, aromatic & moderately spicy dish. It has a unique aroma that comes from the mint leaves (pudina) & whole spices used.

Instructions to make Cucumber Egg Gravy and Scooped Rice:

1. Put water in a pot,add salt,bring to boil,wash rice with salt, rinse well, pour into a colander,when water boils,add,rice…cook till soft, put into a mold,cover for 5mins,open and plate the rice, scoop in gravy,garnish with egg and cucumber

Also a good spice powder like a kitchen king masala or garam masala is the star. Meera Sodha's coconut rice with aubergines and pickled cucumber. Coconut rice with aubergines and pickled cucumber. Ideally, you'd have two wide, lidded pans - one for the rice First make the pickle. Cut the cucumber in half lengthways, scoop out and discard the seeds (use a teaspoon), then.

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