TAMARIND EGG GRAVY

INGREDIENTS:-

1. Eggs                             10
2. Small onion                 10
3. Tomato                         3
4. Ginger-garlic paste      1 tbsp
5. Turmeric                      1 tsp
6. Sambar powder           1 tbsp
7. Coriander powder       2 tbsp
8. Chilly powder             1 tbsp
9. Tamarind                     big lemon size
10. Coconut                      1 cup
11. Rice flour                    1 tbsp
12. Water                          8 cups

FOR SEASONING:-

1. Mustard seeds             1 tsp
2. Urad dhal                    1 tsp
3. Curry leaves                handful
4. Coriander leaves         little
5. Oil                              1/2 cup

METHOD:-

1. Boil eggs, shell and prick by fork on all the sides.
2. Soak tamarind in 4 cups of water for 1 hour.
3. Extract and filter the water in a strainer.
4. Grind coconut with 4 cups of water, and extract the first milk.
5. Keep the coconut for chutney or for grinding masala for kurma, store in freezer.
6. Cut onion, tomatoes, mix rice flour to coconut milk.
7. Heat oil in a pressure pan, add seasoning, splutter mustard, fry urad dal, curry leaves.
8. Add onion and fry for a while, add tomatoes and fry for few seconds.
9. Stir in the tamarind juice, salt, chilly powder, coriander powder, sugar, and turmeric.
10. Mix and close the lid and cook for 4 whistles.
11. After the pressure settles down, open and bring to boil.
12. Add the coconut milk, boiled eggs, simmer on low heat for 5 minutes, or until the oil floats,
13. Garnish with coriander leaves and serve with hot rice.