Ingredients

• 5 - Eggs
• 1 - Onion (chopped)
• 1 - Green chilli (chopped)
• 1 tsp - Ginger garlic paste
• 1 fl oz / 25 ml - Tamarind juice
• 3/4 to 1 cup - water
• 1/2 tsp - Sugar
• Salt to taste
• Cilantro - For garnishing
• Masala powders:
• A pinch - turmeric powder
• 1/4 tsp - cumin powder
• 1 tsp - Curry powder / Kuzhambu milagai thool to taste
• 1 tsp - red chilli powder (or to taste)
• 1 tsp - coriander powder (or to taste)
• For Seasoning:
• 1 tbsp - oil
• 1/2 tsp - Mustard seed
• 1/4 tsp - Split urad dhal
• Curry leaves

How to Make Egg tamarind masala

• Cook eggs in boiling water for 10 minutes, shell it and cut it into half. Keep aside.
• Heat oil in a pan, add seasoning ingredients, and let it splutter.
• Add chopped onion, saute it for 5 minutes on medium heat.
• When onion becomes transparent, add a little salt to speed up the cooking process. Then add green chillies and ginger garlic paste.
• Saute until raw smell disappears, then add all the masala powders, mix well and saute.
• Add tamarind extract and 1 cup of water and bring to a boil.
• Add salt and sugar, lower the heat, and let it cook for 5 minutes.
• Add boiled eggs to the gravy and cook it for another 2 minutes on low heat or until gravy gets the required consistency.
• Adjust salt, garnish with minced cilantro.
• Serve hot with steamed rice or roti.
• Recipe courtesy: Sara's Yummy Bites