Makes about 3 servings
- Hardboil eggs and set aside
- Squeeze a lemon sized tamarind and extract the juice - set aside
- In a hot pan, add 1 tbsp of oil and temper with 1tsp mustard seeds, 0.5tsp cumin seeds, 0.25tsp fennel seeds, 0.25tp methi seeds, 1 red chilly, a pinch of hing, a spring of curry leaves
- Add 1 large onion - finely chopped and fry till slightly brown
- Add salt to taste
- Fry 1 tbsp ginger-garlic paste until raw smell vanishes
- Add 1 chopped green chilly
- Add curry leaves
- Add 0.5tsp turmeric powder and fry all for a min
- Fry 1 large Tomato (preferably tomato puree) until oil leaves by the side
- Add 1.5 tbsp coriander powder, 0.25tsp cumin powder, 1tsp red chilly powder
- Optional: Add 1 tbsp coconut powder/paste (I generally dont)
- Keep stirring for a min
- Add the tamarind juice
- Cook for 5 mins
- Add 1tsp of sugar and mix for few seconds
- Add 1 to 2 cups of water as per the desired consistency
- Let the curry simmer in medium heat for about 15 mins
- Make slits along the hard boiled eggs and add them to the curry
- Simmer for another 3 to 5 mins
- Garnish with cilantro and serve hot with rice
No comments:
Post a Comment