Ingredients non vegetarian 4 servings

• 6 Hard boiled eggs
• 1 cup Coconut paste with 1 cup water and 1 tsp fennel seeds
• 1 onion (chopped)
• 1 tomato (paste) 
• 3 Green chillies
• tamarind pulp of 2 cm size - 1 cup
• 1/4 tsp turmeric powder
• 1/2 tsp jeera powder
• 1 tsp Dhania powder
• 1 tsp chilli powder
• 1 tsp freshly ground pepper corns(10 no.s with 2 cloves)
• 2 cup water
• salt to taste
• 2 tsp pure cocunut oil

for tempering:

• 1/2 tsp mustard seeds
• 1/2 tsp fenugreek seeds
• curry leaves - 1 sprigs
• chopped coriander leaves- 1 tsp
• 2 sticks Cinnamon
• 3 tsp refined Oil

Directions

1. Hard boil the eggs. Cool it in water and remove the shell.
2. Heat 1 tsp oil, fry mustard seeds, fenugreek seeds, curry leaves, cinnamon sticks, chopped coriander leaves and then chopped onion and saute for 2 mins.or till transparent. then add ginger-garlic paste. Cook for 2 mins.
3. Then add tomato paste and cook for 2 mins.
4. Add ground pepper powder, turmeic powder,dhania powder and chilli powder. Cook for 2 more minutes.when oil separates from the masala add the tamarind pulp and bring this to boil till raw odour of the tamarind diminishes.
5. Add the coconut paste ,little water and salt to taste and slit green chillies .
6. Cook the coconut paste for 5 mins till oil separates.
7. Cut the eggs into halves, add the eggs and cook for 2 mins and arrange it over the curry.
8. Pour 2 tsp pure cocunut oil overy the egg curry.
9. Garnish with fresh coriander leaves and serve hot with rice or idlis,dosa,chapathis or Naan.

Comments

ANURAG SHRIVASTAVA

THIS IS A VERY DELICIOUS AND TASTY EGG CURRY

christy gerald

you can reduce the coconut paste to 2 tbsp and powder the pepper corns with 1 clove.