Ingredients
Eggs- 6
Onion- 1 large chopped
Tomato- 1 large chopped
Turmeric powder- 1/4tsp
Chili powder- 1tbsp
Coriander powder- 1tbsp
Cumin powder- 1/2 tsp
Tamarind paste- 1tsp
Coriander leaves- to garnish
For tempering
Oil-2tbsp
Mustard- 1/4tsp
Methi seeds- 1/4tsp
Curry leaves- few
Method
- Boil the eggs and peel off the shell. Make slits in the eggs with the tip of the knife and set it aside.
- In a pan, add oil and heat. Add mustard and methi seeds and when it splutters, add curry leaves.
- Add onion and tomatoes and saute till the onions are soft. Mash the onion-tomato mix with the back of a spoon.Add the powders and mix well.
- Add water according to the desired consistency and cover with a lid.Also add the tamarind paste before closing with a lid.
- When the gravy is thick, add boiled eggs and cook for 5 more minutes.
- Garnish with coriander leaves and serve hot with white rice.