A scrumptious and authentic Andhra style Egg Curry where hard-steamed eggs are cooked within an onion-tomato gravy. This dish is better offered with grain or like a side dish with dosa, idli or roti.
Ingredients:
Eggs six to eight, hard-steamed, peeled
Onions two to three, finely chopped
Eco-friendly Chillies three or four, slit
Tomato plants four to five, chopped
Ginger root 1 " piece, peeled, sliced
Turmeric Powder 3/4 teaspoon
Red Chilli Powder 3/4 teaspoon
Coriander Powder 1 1/2 teaspoon
Tamarind Paste 1 1/2 teaspoon
Curry Leaves handful
Oil 1/4 cup
Black Mustard Seeds 1 1/2 teaspoon
Coconut Milk 125 ml
Coriander Leaves handful, chopped
Salt according to taste
Method:
1. Heat oil inside a heavy-bottomed pan over medium flame.
2. Fry the mustard seeds for 25 seconds.
3. Add some onions and saute until light golden brown.
4. Add some cinnamon and eco-friendly chillies.
5. Fry for just a few minutes.
6. Add some tomato plants and prepare for ten minutes.
7. Add some ginger root, turmeric powder, red chilli powder, coriander powder and stir-fry for any minute.
8. Prepare before the oil begins to separate.
9. Add some tamarind paste and 1 cup water.
10. Simmer for just a few minutes.
11. Add some coconut milk, salt and curry leaves.
12. Stir well and simmer for any minute.
13. Add some eggs and simmer for three to five minutes over low flame.
14. Stir lightly making certain the eggs stay intact.
15. Garnish with coriander leaves.
16. Serve with hot grain or like a side dish with dosas.