6 boiled eggs make slits along the length of each egg and lightly fry them in 1 tbsp oil with a pinch of turmeric for approx 1-2 mts
2 onions chopped finely
3-4 green chillis slit length-wise
1 tsp red chilli powder
big pinch of turmeric pwd
3/4 tsp coriander pwd
1/4 tsp cumin pwd
1 tomato chopped (optional)
1 big lemon sized tamarind (soaked in warm water and pulp extracted) or 2-3 tbsp of tamarind paste (this can vary according to the amount of tang you want)
1/2 tsp sugar or jaggery
2 cups water
chopped coriander leaves for garnish
2 tbsp oil
1/4 tsp mustard seeds,
big pinch of methi seeds (fenugreek seeds),
3 flakes crushed garlic (optional)
few curry leaves
How to make Boiled Eggs In Tamarind Gravy
. Heat oil in a vessel and mustard seeds and let them splutter.
. Now add methi seeds, curry leaves and fry for few seconds till methi turns brown.
. Add garlic and let it fry for 5 seconds. Don’t brown the garlic, lightly fry it.
. Add chopped onions and green chillies and fry till they turn light brown.
. Now add chilli pwd, turmeric pwd, coriander pwd and cumin pwd, mix well and saute for few seconds.
. Add chopped tomatoes and fry for 4-5 mts.
. Add tamarind extract and 2 cups of water and bring to a boil. Add salt and sugar and reduce heat and let it simmer for 2-3 mts.
. Add the boiled and fried eggs and let it cook in the gravy for 10-15 minutes or till you get the required gravy consistency.
. Garnish with chopped coriander leaves.
. Serve this hot steamed rice or rotis.