Eggs – 4
Onion – 1 medium size
Tomato – 1 large
Ginger garlic paste – 1 tsp
Dried seedless tamarind pulp – 1 tsp
Vegetable oil – 2 tbs
Red chilly powder – 1/2 tsp
Turmeric powder – 1/2 tsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Fenugreek powder – 1/2 tsp
Curry leaves – a few
Green chillies – 4 small
1. Hard boil the eggs and keep aside. Please make sure that the eggs and the water are at room temperature before you put them to boil. Switch off the stove when the water begins to boil. Leave for 15 minutes then drain the water and allow them to cool in cold water before you start peeling their shell. Overcooked eggs have a crumbly yolk with a grey green tint, a sulphur like odour which is distasteful and a rubbery white.
2. Cut the onion into thin slices and tomatoes into small quarters. Remove stems from the green chillies.
3. Heat the vegetable oil in a pot. Fry the sliced onion to golden brown. Add the ginger garlic paste, tomatoes, curry leaves, whole green chillies and salt, followed by turmeric, red chilly, coriander, cumin and fenugreek powders. You can enhance the flavour by adding roasted ground cumin and fenugreek (roast the cumin and fenugreek seeds first then grind them to a powder).
4. Stir fry till the tomatoes are soft and tender.
5. Soak the tamarind pulp in a little water after rinsing it. Squeeze the tamarind in the water to extract the juice and add it to the curry. I don’t like to use tamarind paste as the taste and flavour is different, plus it has preservatives.
6. Adjust the salt and simmer for sometime. Now remove the shells from the boiled eggs, make long slits and add them to the curry. Leave them on simmer to absorb the curry juices till they get discoloured.
7. Garnish with chopped cilantro. The egg curry is now ready to serve. Enjoy with boiled jasmine rice. It goes so well with this curry.