Producer: Priyanka Das Editor: Nisha Dubey
Ingredients Boiled eggs – 4 Chopped onions – 1 cup Chopped tomatoes – 2 pieces Green chillies – 2 pieces Crushed garlic – 1 tablespoon Grated coconut – 1/3 cup Tamarind – the size of a lemon Dried chilies – 2 pieces Turmeric powder – 1/2 tablespoon Red chilli powder – 1 tablespoon Coriander powder – 2 tablespoon Asparagus powder – 1/4 tablespoon Peanut oil – 2 tablespoon Mustard – 1/4 tablespoon Cumin seeds – 1/4 tablespoon Curry leaves Coriander leaves Water – As required Salt – As per taste
Firstly, soak the tamarind in a bowl of warm water for 15-20 minutes. Squeeze them to extract pulp and keep the water.
Meanwhile, peel off the boiled eggs and keep them aside and grind the grated coconut in a mixer to a smooth paste.
Put a pan on flame, pour oil, and wait till it gets hot. Add mustard seeds and cumin seeds to a pan and let it splutter.
Add dried chillies and curry leaves to the pan to saute. Next, add finely chopped onions, green chillies, and crushed garlic cloves to it.
Once the onions are soft and brown, add turmeric powder, red chilli powder, coriander powder, and asparagus powder to it.
Once the masala is cooked, add the finely chopped tomatoes and salt and saute on medium heat.
Two minutes later, add the tamarind extract and mix the curry. Cover with lid and let it cook on low flame for five minutes. Once the gravy boils well, add the coconut paste and stir.
Next, add the boiled eggs to the curry and cover the lid to boil for five more minutes.
Turn the flame down, sprinkle the finely chopped coriander leaves and serve it with steamed rice.