4-5 Hard Boiled Eggs
2 onions finely chopped
1 tomato finely chopped
1 pod garlic minced
1 inch ginger minced
5-8 curry leaves
1 tsp turmeric powder
2 tsp red chilli powder
1 tbs sambar powder
1 cup tamarind water
3/4 cup coconut milk
1 tbs cooking oil
For Tempering:
Mustard seeds
Cumin Seeds
Black peppercorns
4 green chillies slit lengthwise
Salt to taste
Fresh Coriander Leaves to garnish
In a hot pan add oil, mustard seeds,cumin seeds,black peppercorns and curry leaves and green chillies. When mustard seeds start popping add garlic,ginger and onion and sauté until golden brown. Add tomatoes and saute for 3-4 mins. When tomatoes start breaking up add turmeric powder,red chilli powder,sambar powder and tamarind water and bring to a boil. Once it starts boiling add eggs sliced into halves into the curry base and allow the eggs to absorb the curry (5-7 mins). Add coconut milk and salt and let it simmer for 1-2 mins. Garnish with fresh coriander leaves.
This can be served with parota (not paratha but the south Indian layered bread) or rice.