Ingredients:

• 5 – eggs
• 1 – Onion (chopped)
• 1 – Green chilli (chopped)
• 1 tsp – Ginger Garlic paste
• 1 fl oz / 25 ml – Tamarind juice
• 3/4 to 1 cup – water
• 1/2 tsp – Sugar
• Salt to taste
• Cilantro – For garnishing
• Masala powders:
• A pinch – Turmeric powder
• 1/4 tsp – cumin powder
• 1 tsp – Curry powder / Kuzhambu milagai thool to taste
• 1 tsp – Red Chilli powder (or to taste)
• 1 tsp – coriander powder (or to taste)
• For Seasoning:
• 1 tbsp – oil
• 1/2 tsp – Mustard Seed
• 1/4 tsp – Split urad dhal
• Curry leaves

Method:

1. Cook eggs in boiling water for 10 minutes, shell it and cut it into half. Keep aside.
2. Heat oil in a pan, add seasoning ingredients, and let it splutter.
3. Add chopped onion, saute it for 5 minutes on medium heat.
4. When onion becomes transparent, add a little salt to speed up the cooking process. Then add green chillies and ginger garlic paste.
5. Saute until raw smell disappears, then add all the masala powders, mix well and saute.
6. Add tamarind extract and 1 cup of water and bring to a boil.
7. Add salt and sugar, lower the heat, and let it cook for 5 minutes.
8. Add boiled eggs to the gravy and cook it for another 2 minutes on low heat or until gravy gets the required consistency.
9. Adjust salt, garnish with minced cilantro.
10. Serve hot with steamed rice or roti.
11. Recipe courtesy: Sara’s Yummy Bites

Recipe courtesy of Saraswati