Spicy Egg Curry

While preparing lunch today,I deeply remembered one of my old colleague and a dear friend "Vidi".She used to get me Egg Curry prepared by her mom exclusively for me.And i must admit that no egg curry on this earth could beat that taste. Aunty also used to put few pieces of raw banana and it tastes heavenly Yummy.Now i know i cant prepare aunty's Version of Egg curry but here it is an effort to make a spicier version which is dedicated to me and in remembrance to Aunty's one.

Ingredients:

Boiled Eggs-2 Nos

Soaked red Chilies-4 Nos

Onion-1 Big Sized

Tomato-1 Big sized
Ginger-Garlic paste-1/2 Tsp

Cumin/Zeera seeds-1/2 Tsp

Black Mustard Seeds/Rai-1/2 Tsp

Hing-A Pinch

Mustard/Any Oil-2 Tbsps

Turmeric/Haldi Powder-1/2 Tsp

Garam Masala Powder-1/2 Tsp

Coriander/Dhania Powder-2 Tsps

Tamarind Paste-1/2 tsp

Sambar Powder-1/2 Tsp

Hot water-1/2 Cup

Chopped Coriander-1 Tbsp

Salt-As per Taste

Method:

1.Grind the onion,tomato and chilies to a fine paste.

2.Heat oil in a kadhai.when hot,add the cumin seeds,mustard seeds and hing.You can add few curry leaves too.Let it splutter.

 

3.Add the above prepared paste,ginger garlic paste and fry till oil separates from the sides.It takes 3-4 mins.

4.Add all the dry masalas,salt and tamarind paste and mix well.

5.Add hot water and the slit boiled eggs to the gravy.Cover it and let it simmer for 3-4 mins.You can adjust the amount of hot water to as per the gravy consistency of your choice.

6.Garnish with chopped coriander and serve with hot plain rice.

Notes:

1.Hot water can be replaced by coconut milk.

2.Instead of tomato,ready made puree can be used but fresh is always healthier.

3.More red chilies or powder can be used to spice it up.4 nos was enough for me.

5.You can slightly fry the eggs.I am sure will taste better.

6.Always use hot water to add to the gravies.