Egg Curry

EGG CURRY

Ingredients:

Egg Curry

• 4 – eggs
• 1 tsp - cumin seeds
• 1 tsp - black pepper corns
• Tamarind, a small ball
• 2 to 3 tbsp - oil 1/2 tsp - fenugreek seeds
• 1/4 tsp - mustard
• 1/4 tsp - cumin for tempering
• 5 to 6 - curry leaves
• 1 - onion
• 1 - green chilli
• 4 to 5 cloves – garlic
• 2 – tomatoes
• 1/4 tsp - turmeric powder
• 1 tsp - coriander powder
• 1 tsp - red chilly powder
• Salt to taste
• Fresh coriander leaves

Method:

• Boil the eggs, remove the shells and keep aside.
• Dry roast the black pepper corns and cumin seeds, cool and grind to powder.
• Soak lemon sized ball of tamarind in half cup of water.
• Heat oil in a fry pan.
• Add fenugreek seeds, cumin, mustard and curry leaves.
• Once it splutters, add onions and green chillies.
• Saute until onions are golden brown.
• And grated garlic, chopped tomatoes and fry until the tomatoes are soft.
• Add turmeric powder, red chilly powder, coriander powder and fry in medium heat for 3 to 4 mins.
• Add salt and half a cup of water and simmer for 5 more mins.
• Add thick tamarind juice, stir and let it boil for 2 mins.
• Check for salt and seasoning.
• Reduce flame and cook till you get the desired thick consistency.
• Now add the boiled eggs.
• Let it cook in the masala in simmer for 4 to 5 mins.
• Stir well and add the roasted cumin-pepper powder.
• Bring it to boil and turn off heat.
• Garnish with freshly and finely chopped coriander leaves.