Ingredients:

• hard boiled eggs 4
• chilli powder – 1 tsp
• black pepper powder – 1/2 tsp
• Turmeric powder – 1/2 tsp
• Rice flour – 1 tbsp
• oil to roast
• salt to taste
• For gravy:
• Tamarind 4 cm ball
• oil – 2 tbsp
• Garlic – 3 flakes, sliced
• Ginger – 2 cm, sliced
• Onion – 1 cup, chopped
• Green chillies 3, sliced
• Curry leaves a few

Method:

1. Shell the eggs and cut into halves, along their length.
2. Mix all the flours together with salt and rice flour.
3. Add some water and make a stiff paste.
4. Apply this paste to both sides of eggs.
5. Roast the eggs on a griddle or non-stick fry pan, with oil, on both sides.
6. Soak the tamarind for gravy in 1 one and a half cup of water for one and a half hour.
7. Squeeze and extract the juice.
8. Heat oil in a fry pan.
9. Add garlic and ginger and fry till fragrant.
10. Add onion, fry till light brown.
11. Add green chillies and curry leaves.
12. Fry for few seconds.
13. Add tamarind extract and salt.
14. Simmer for 10-15 minutes. Pour over the eggs.
15. Serve hot with steamed rice.