Egg curry Chettinad Type

 

Ingredients:
4 boiled Eggs cut in halves
1 big Onion chopped
2 medium sized Tomatoes diced
5 Garlic cloves
1 cup tamarind juice (1 tbs tamarind extract dissolved in 1 cup of hot water)
½ tsp Turmeric powder
2 tbs Chilli powder
1 tbs Cumin powder
1 tsp Cumin seeds
Few curry leaves
Few Coriander leaves
1 tbs oil
Salt to taste

Preparation:

 In a heavy wide bottomed pot, heat the oil, add cumin seeds after it splutters add curry leaves, onion, garlic and sauté till the onion turns into light brown.

 Add the tomatoes and sauté it for 4-5 minutes.

Now add the tamarind juice, turmeric powder, chilli powder, cumin powder, salt one by one and sauté finely.

Add 2 cups of water and bring it to boil as the gravy thickens add the boiled eggs and cook it for few more minutes and turn off the flame.

 Garnish with coriander leaves.

Serve the egg curry with rice.