3-4 eggs boiled and peeled
3 tbsp oil
¼ tsp mustard seeds
¼ tsp cumin seeds
3-4 slit green chillies
3-4 dried red chillies
5-6 fresh curry leaves
3 medium sized onions, finely sliced
2 tsp ginger garlic paste
salt – to taste
1 tsp red chilli powder
½ tsp turmeric powder
1 tsp coriander seeds powder
½ tsp cumin seeds powder
1 lemon size tamarind extracted pulp
2 tbsp mint leaves
1 tbsp coriander leaves for garnishing
For the paste:
1 tbsp peanuts
1 tbsp desiccated coconut
1 tbsp sesame seeds
. Firstly, take a pan, add peanuts and roast, add sesame seeds and roast for few seconds, add desiccated coconut, roast it and cool it.
. Blend all the ingredients into a powder, add little water and blend it into a paste and place the paste aside for later use.
. Take a cooking vessel, into it, add oil and heat it.
. Add mustard seeds, cumin seeds and let them splutter or pop up.
. Add slit green chillies, add dried red chillies and saute.
. Add curry leaves into the oil and allow it to crackle.
. Add sliced onions, stir and cook till slightly brown.
. Add ginger garlic paste and saute for few seconds.
. Add the blended paste of peanuts, sesame seeds and desiccated coconut, mix well.
. Add salt, red chilli powder, turmeric powder, roasted coriander seeds powder, cumin seeds powder, mix well and cook the masala by covering the lid on low flame until oil starts separating.
. Take care of the masala as the masala may burn at the base if not stirred in between.
. Add tamarind extracted pulp into it, check for salt, add boiled eggs, add mint leaves, add coriander leaves.
. Add water as per the thickness of the gravy preferred and also add pinch of sugar if the curry is tangy.
. Cook the whole mixture on low flame for about 20 minutes.
. Serve the egg curry with rice or pulao or chapathi!!!