Cuisine: Andhra Pradesh state of India
Ingredients:
Eggs – 4
Onion (Chopped into small pieces) – 4 big
Green chillies (Slit) – 2
Tamarind – big lemon-sized
Salt – as required
Chilli powder – ½ teaspoon
Turmeric powder – ¼ teaspoon
Seasoning:
Oil – 2 tablespoons
Mustard seeds – ¼ teaspoon
Cumin seeds – ¼ teaspoon
Curry leaves – 1 sprig
Method:
Take a small vessel and put the eggs in it. Pour water until the eggs are covered. Boil for 15 minutes and turn off the flame. Wait for the water to cool down. Then, peel the boiled eggs and put 5 slits on each of them. Soak the tamarind in a little water for 20 minutes. Then, squeeze the soaked tamarind and extract the juice. Heat oil in a clay pot or any other pot. Add mustard seeds and cumin seeds. Once they start spluttering, add curry leaves. Then add green chillies and chopped onion. Fry until they turn golden brown. Now add boiled eggs, salt, turmeric powder and chilli powder. Mix and let it cook for 2 minutes. Then, add soaked tamarind extract. Check the consistency and add a little water if required. The consistency should be a little watery. Cook for 20 minutes and turn off the stove. Serve along with rice.
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