Difficulty Rating 3 (Difficult prep, Special Ingredients needed)
Tamarind is a fruit that grows in Indian. It has a very unique sour/tart flavor. You can purchase a cake of dried tamarind from the Indian grocery store. The Indian grocer also offers concentrated tamarind past which can be diluted and used in a similar way. here is a picture of the tamarind fruit next to a cake of tried tamarind for your reference.
4 Eggs (boiled, shells removed and make slits lengthwise)
Lemon sized tamarind ball (soaked in 1/2 cup warm water and extract pulp out of it)
4-5 tsps Oil
¼ tsp fenugreek seeds (methi seeds) (optional)
1 tsp mustard seeds (avalu)
1 tsp cumin seeds (jeera)
4 dried red chillies
curry leaves - 2 sprigs (optional)
4 medium onions - finely chopped (makes 3 cups of chopped onions)
6 green chillies - finely chopped (Optional)
½ sp turmeric
1 tsp ginger & garlic paste
1 tbsp coriander powder
1 tbsp cumin powder
1 tbsp red chilly powder (adjust according to your spice levels)
3 tbsps sugar
Salt to taste
Coriander leaves - 4 sprigs (finely chopped)
1. In a pan, heat 1 tsp oil. Add pinch of turmeric and drop in boiled eggs. Fry on medium flame for about 2-3 mts till brown spots start appearing on the eggs. Remove and set aside.
2. Add remaining oil in the pan. Reduce the flame to low. Add in methi seeds and fry for 20 seconds. Add mustard seeds, cumin seeds and allow to splutter then add red chillies and fry for about 30 seconds.
3. Throw in curry leaves, chopped green chillies and chopped onions. Add turmeric (1/4 tsp) and salt. Increase the flame to medium and fry till the onions turn soft and light brown.
4. Once the onions turn light brown, add ginger garlic paste and fry for about 1 to 2 mts till the raw smell disappears.
5. Add cumin powder, coriander powder and chilly powder. Mix well and fry for 1 minute.
6. Add squeezed tamarind juice/pulp + 1 cup of water and bring it to boil. Add sugar. Adjust salt and chilly powder. Simmer and let it cook for about 3-4 mts.
7. Gently add in all the fried eggs. Allow to cook for about 10-15 mts till the gravy thickens.
8. Garnish with coriander leaves and serve hot with steamed rice.
Tamarind is a fruit that grows in Indian. It has a very unique sour/tart flavor. You can purchase a cake of dried tamarind from the Indian grocery store. The Indian grocer also offers concentrated tamarind past which can be diluted and used in a similar way. here is a picture of the tamarind fruit next to a cake of tried tamarind for your reference.
4 Eggs (boiled, shells removed and make slits lengthwise)
Lemon sized tamarind ball (soaked in 1/2 cup warm water and extract pulp out of it)
4-5 tsps Oil
¼ tsp fenugreek seeds (methi seeds) (optional)
1 tsp mustard seeds (avalu)
1 tsp cumin seeds (jeera)
4 dried red chillies
curry leaves - 2 sprigs (optional)
4 medium onions - finely chopped (makes 3 cups of chopped onions)
6 green chillies - finely chopped (Optional)
½ sp turmeric
1 tsp ginger & garlic paste
1 tbsp coriander powder
1 tbsp cumin powder
1 tbsp red chilly powder (adjust according to your spice levels)
3 tbsps sugar
Salt to taste
Coriander leaves - 4 sprigs (finely chopped)
1. In a pan, heat 1 tsp oil. Add pinch of turmeric and drop in boiled eggs. Fry on medium flame for about 2-3 mts till brown spots start appearing on the eggs. Remove and set aside.
2. Add remaining oil in the pan. Reduce the flame to low. Add in methi seeds and fry for 20 seconds. Add mustard seeds, cumin seeds and allow to splutter then add red chillies and fry for about 30 seconds.
3. Throw in curry leaves, chopped green chillies and chopped onions. Add turmeric (1/4 tsp) and salt. Increase the flame to medium and fry till the onions turn soft and light brown.
4. Once the onions turn light brown, add ginger garlic paste and fry for about 1 to 2 mts till the raw smell disappears.
5. Add cumin powder, coriander powder and chilly powder. Mix well and fry for 1 minute.
6. Add squeezed tamarind juice/pulp + 1 cup of water and bring it to boil. Add sugar. Adjust salt and chilly powder. Simmer and let it cook for about 3-4 mts.
7. Gently add in all the fried eggs. Allow to cook for about 10-15 mts till the gravy thickens.
8. Garnish with coriander leaves and serve hot with steamed rice.
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