Ingredients
- Egg - 3 nos, hard boiled
- Tamarind - 1 small gooseberry size, +/- according to
the sourness of the tamarind.
- Onion - 1 small size, chopped
- Coriander powder - 1 teaspoon
- Red chilli powder - 1 teaspoon
- Turmeric powder - a pinch
- Salt - to taste
- Oil - 3 teaspoons
- Mustard seeds and urid dal - 1/2 teaspoon
- Cumin seeds - 1/2 teaspoon
- Fenugreek seeds - 1/2 teaspoon
- Curry leaves - 1 string
Method
- Boil eggs in sauce pan filled with water for 20
minutes. Meanwhile chop onion and soak tamarind in a cup of warm
water.
- Remove the shell of eggs and set aside after boiling.
Extract the juice from tamarind and keep aside.
- Take a pan and heat oil in it.
- Add fenugreek seeds,cumin seeds, mustard seeds and urid
dal. Let them splutter.
- Add curry leaves,chopped onions and saute till they are
translucent.
- Add tamarind juice along with red chilli powder,
coriander powder and turmeric powder. Add salt to taste.
- Mix well and allow it to boil. Then cover and simmer it
for 10 minutes.
- Now, prick the eggs using a fork and add them to the
hot gravy.
- Continue cooking in simmer and when the gravy starts to
thick and oil separates from the gravy, remove from flame.
- Garnish with coriander leaves and serve hot with rice.
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