- Soak tamarind in water for 10-15 minutes. Pass it through a sieve and discard all the hard bits. Heat 1 tbsp oil in a large frying pan over medium-high heat. Splutter fenugreek seeds and mustard seeds. Add curry leaves and fry for few seconds. Add onions and green chillies. Saute, stirring occasionally, for 2-3 minutes or until golden brown. Add ginger and garlic paste. Saute for a minute or until aromatic. Add turmeric, coriander, red chilli powder and cumin powder. Season with salt. Add tomatoes. Cook, stirring occasionally, until mushy. Add tamarind water. Add enough water to make thick gravy or sauce. Bring to the boil. Reduce the heat. Cover and simmer for 3-4 minutes. Make vertical slits on the eggs, and add them to the curry. Heat through. Garnish with more curry leaves if you like. Serve warm with roti, paratha or rice.
Egg pulusu
#myrecipe
By Radha Nelanti
Jan, 28th
580
Servings
4 persons
Cook Time
25 minutes
Ingredients
14
- 16
Ingredients
- Tamarind
- Water
- Oil
- Fenugreek
- Mustard
- Onion
- Green chillies
- Ginger garlic paste
- Turmeric powder
- Corinader powder
- Cumin powder
- Tomato
- Eggs
- Curry leaves
- Water
- Salt
