Egg Curry

There are many ways to cook Egg Curry.
The recipe from me is using Coconut and Tamarind sauce.
• Boiled eggs-6
• Indian Red chillies -4(reduce or add as per ur pref)
• Small onions -1 Cup
• Tomatoes-2 (medium size)
• Garlic pods-3-4
• Ginger-1/4 tsp(well chopped)
• Coriander Seeds -
• Cumin seeds
• Pepper corns
• Turmeric powder
• Garam masala
• Curry leaves –2 Sprig
• Tamarind –lemon size(soak in water and extract the juice)
• Salt to taste
• Mustard seeds
• Oil
• Cilantro to garnish

Letz start:
1) Heat the pan, dry roast the following Ingredients for about 2 minutes
Red chillies, Coriander seeds, Cumin seeds, Pepper corns and keep aside.
2) To the same pan, pour 1 tsp oil and add the following ingredients:
Small Onions, Garlic, Ginger, Turmeric powder, Garam masala, tomatoes and fry for around 5 minutes till tomatoes blends well with the mixture. Allow it to cool.
3) Grind it in to a fine paste (both dry roasted ingredients and tomato mixture.
4) Do the seasoning with oil, mustard seeds and curry leaves.
5) Now add the grounded paste, 1 tsp of salt (or more as per the req) and ½ cup of water and allow the curry to boil for around 15-20 minutes.
6) Cut the boiled eggs or use as a whole and add it to the curry.
7) Be careful while stirring so as not to break the boiled eggs
8) Add tamarind juice and boil for another few minutes till you get a gravy consistency.

9) Finally garnish with cilantro.
N joy!
Best with: Roti and Rice.