Egg tamarind recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Boiled egg - 4
  2. Tamarind - a lemon size
  3. Chopped Tomato - 2
  4. Chopped Garlic cloves - from one full garlic
  5. Chopped Onion - 2
  6. Chili powder - 3 teaspoon (tsp.)
  7. Coriander powder - 2 teaspoon (tsp.)
  8. -- For Tempering --
    1. Mustard seed - 1/4 teaspoon (tsp.)
    2. Curry leaf - 1 sprig
    3. Split black gram - 1/4 teaspoon (tsp.)
  9. Salt - a needed

PREPARATION:

  1. Soak tamarind in water and get the the juice. Add chili powder, coriander powder, salt to tamarind juice and mix well until they dissolve.
  2. In a pan heat oil, add mustard seeds, curry leaf, split black gram. Once the mustard seeds stop spattering add onion, garlic and sauté until they become translucent.
  3. Now add the tomatoes and sauté until they become mushy or until oil separates.
  4. Now add the tamarind juice and cook until the curry becomes thick. NOTE: make sure the curry is cooked well until the tamarind raw smell is gone.
  5. At the last minute before you remove the curry from the stove. Slit the eggs into 2 vertical pieces and add to curry then serve.

NOTES:




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