A delicious flavourful curry of boiled eggs that you can whip up with easily available ingredients. Best paired with roti or rice. Video recipe at the end. Enjoy!
INGREDIENTS:
8 hard boiled eggs
1 tbsp jeera (cumin) seeds
1 green chilli (chopped)
1 tbsp kashmiri red chilli powder (for color)
1.5 tbsp kauri methi
Fistful curry leaves (optional)
1 tbsp saunf (fennel) seeds
1 large onion (finely chopped)
1 large tomato
10-11 garlic cloves
Thumb of a ginger
4 green chillies
1 tbsp red chilli powder (for spice)
1 tbsp garam masala powder
1.5 tbsp jeera(cumin) powder
5 tbsp Tamarind/Imi water
1 cup water
PROCEDURE
1. Slice hard boiled eggs in half (straight cut or zig zag pattern)
2. In a heated pan with 4 tbsp oil, add jeera(cumin) seeds and let them pop (this allows the seeds to release its flavour and aroma.
3. Place boiled egg halves face down on low heat. Add 1 tsp salt and 1 tbsp Kashmiri red chilli powder ( Kashmiri red chilli powder is mildly spicy and adds a deep red color to the dish)
4. Flip eggs to the other side. Add kauri methi and 6-7 curry leaves and flip again. Fry on low heat 10 secs. Remove from heat and set aside.
5. To a separate pan, add 3 tbsp oil. Once the oil is hot enough, add saunf (fennel) seeds and let them pop.
6. Add 10-11 curry leaves(optional), and onions. On low heat, wait for onions to caramelise.
7. Meanwhile, to a blender, add 1 large tomato, garlic cloves, thumb of a ginger and 4 green chillies. Add 2-3 tbsp water and blend into a paste.
8. Once onions caramelise, add paste into the pan.
9. Add red chilli powder, garam masala, jeera powder, tamarind water and water. Stir and cook for 10 minutes on low flame.
10.Add the fried boiled egg pieces to the curry and cook until you reach desired gravy consistency.
Serve with roti or rice and enjoy !
Watch recipe video below:
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