Egg tamarind curry recipe

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

  1. Boiled egg - 3
  2. Beaten egg - 1
  3. Chopped shallot (sambar onion) - 1 cup
  4. Chopped tomato - 2
  5. Garlic - 1
  6. Curry leaf - little
  7. Chili powder - 2 teaspoon (tsp.)
  8. Turmeric powder - 1/2 teaspoon (tsp.)
  9. Tamarind - 1 small lemon size
  10. Thick coconut milk - 3/4 cup
  11. Mustard seed - 1/2 teaspoon (tsp.)
  12. Fenugreek seed - 1/2 teaspoon (tsp.)
  13. Oil - as needed
  14. Salt - as needed

PREPARATION:

  1. Add 1 cup of water to tamarind, soak for few minutes and get thick tamarind juice.
  2. Heat oil in a pan. Add mustard seed, fenugreek seeds. Once the mustard stop splattering. Add shallot, garlic, curry leaf and sauté until the shallot turns translucent.
  3. Now add tomato and sauté until they become mushy.
  4. Now add turmeric powder, chili powder and sauté.
  5. Now add tamarind juice, salt, water as needed and boil  until the raw tamarind smell is gone and the curry thickens.
  6. Now add the beaten egg. Once the egg is cooked add thick coconut milk and bring to light boil.
  7. Now add the boiled egg and cook the curry. Cook this until the right curry thickness is reached and serve.

NOTES:

  1. Goes well with rice.



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