Ingredients
4 hard-boiled eggs
1 tbsp tamarind paste
1/2 cup fresh tomato grated
1/2 cup finely chopped onion
1 tsp ginger garlic paste
2 dry red chillies
1/2 tsp turmeric powder/Haldi
1 tsp red chilli powder
1 tbsp coriander/daniya powder
1/2 tbsp cumin/jeera powder
5-6 curry leaves
2 bay leaf
1/2 tbsp mustard seeds
3 tbsp oil
Salt to taste
1/2 tsp sugar
Procedure
Heat one tbsp oil in a pan, add peeled and boiled eggs and pinch of turmeric powder, salt and red chilli powder. Saute for a minute until the skin has few blisters and are golden yellow in colour. Remove from oil and leave aside.
In the same pan, add the remaining 2 tbsp oil, add mustard seeds and let them crackle.
Now add chopped onions, curry leaves, bay leaf and broken red chillies. Mix to combine.
Saute for 6-7 minutes until onions are soft and slightly brown.
Now add ginger garlic paste and grated tomatoes. saute till tomatoes turn mushy.
Add coriander, cumin, turmeric and red chilli powders. Mix well and cook for 5 minutes or till the oil leaves the sides.
Add half cup water and tamarind paste, mix well. Simmer for 2-3 minutes
Now add the eggs and heat until the eggs are combined with the masala well.
Adjust the salt, add sugar at this point. Remove from heat, discard bay leaf.
Serve hot curry with naan,rice,idiyappam,dosa or palappam.
Comments