This is a nice way to make egg sukka masala. I remember eating this many many years ago. In the gravy less form, the addition of curry patta and mustard seeds gives it a completely different flavour than the usual recipe with tomatoes. I think, not adding tomatoes is the key to many dishes because that always dominate. Invariably 9 out of 10 use the same method: onion, ginger, garlic, cumin and coriander. C’mon, give me a break. One can add a dash of – half tea spoon of crushed ginger garlic. Take care to keep them a little raw. The curry patta as such gives a very subtle flavour. Only add as much water to make the masala moist, one tablespoon? Okay. Avoid the temptation to add jeera.

How much water shoupd we add. It will be helpful for a newbie to know

can’t you guys give measurements in tbsp or tsp instead of 40 gms. Use some commonsense.