The dish goes well with hot rice.
Preparation Time: 10 minutes
Cook Time: 25 minutes
Serves : 5
Eggs : 5-6 boiled and de-shelled
Onion: 3 large chopped
Green chili : 1 slit
Tamarind: size of large lemon soaked
Jaggery: 2 cubes or 1/4 cup grated
Cilantro/coriander leaves: For garnishing
Turmeric: 1 teaspoon
Garlic: 1 clove minced
Curry leaves: 1 sprig
Urad dal/Minappappu: 1 teaspoon
Cumin/ Jeera : 1/2 teaspoon
Mustard seeds/ aavalu: 1 teaspoon
Methi seeds : 2
Dry red chili: 1
Heat oil in a pan and add ingredients listed under for tempering and fry for 1 minute. Add garlic and fry for 30 seconds. Add curry leaves, green chili, onions and turmeric and mix well. Cook until they turn translucent. Add boiled eggs, salt and red chili powder mix well and cook for 3 minutes.
Take the tamarind extract adding some water and add that to the pan. Add 1 cup of water, jaggery mix well close lid and cook for 10-12 minutes until the curry is thick.
Turn off the stove, garnish with cilantro and serve hot with rice.