Thursday, September 2, 2010

Tangy Egg Tamarind Curry

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5 boiled egg
1 large onion finely chopped
1 medium ripe tomato finely chopped
2 garlic cloves finely chopped
Curry leaves
2 tsp poppy seeds
1 tsp coriander seeds
1/2 tsp cumin seeds
4-5 tsp cayenne powder
1 cup tamarind extract water
1/2 cup coconut milk(optional)
1/4 tsp turmeric powder
1/4 tsp mustard seeds
1/4 tsp cumin seeeds
3 tbsp oil
Salt to taste


Dry grind poppy seeds, coriander seeds and cumin seeds in a coffee grinder finely and set aside.
Heat oil in a pan. Add mustard, cumin and when it splutters add curry leaves.  Add onions, salt and stir till the onions turn translucent.  Add tomatoes, turmeric, grounded spice powder and stir till a gravy forms. Check for salt and add the cayenne powder and tamarind water.  Add coconut milk(optional) and cook for 10 min on medium flame.  Add the boiled eggs to the curry and cook for a few minutes.

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