Ingredients:
- Boiled eggs - 3
- Oil - 2 tbsp
- Onions - 2 big (chopped finely)
- Green chillis slit length-wise - 3
- Red Chilli powder - 1 tsp
- Turmeric pwd - pinch
- Salt to taste
- Coriander pwd - 1/4 tsp
- Tomato chopped finely - 1
- Ginger-garlic paste - 1/2 tsp
- Tamarind 1 big lemon sized(soaked in warm water and pulp extracted)or 2-3 tbsp of tamarind paste
- Chopped coriander leaves for garnishing
- For tempering : 1/4 tsp mustard seeds, 1/4 tsp cumin seeds, big pinch of methi seeds(fenugreek seeds) and curry leaves
Procedure:
- Heat oil in a pan and add mustard seeds and let them splutter.
- Now add cumin seeds, methi seeds, curry leaves and fry for few seconds till methi seeds turns brown.
- Add chopped onions and green chillies and fry till they turn light brown.
- Now add chilli pwd, turmeric pwd, salt, coriander pwd, mix well for few minutes.
- Add chopped tomatoes and fry till they are mashed up.
- Add tamarind extract and 2 cups of water and bring to a boil and reduce heat and let it simmer for 5-6 minutes.
- Add the boiled eggs (make slits along the length of each egg) and let it cook in the gravy for 10 minutes or till you get the required gravy consistency or till the oil oozes out.
- Switch off the stove.
- Garnish with chopped coriander leaves.
- Serve this with rice or chapathi.
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