Egg Pulusu

Ingredients:

4 Boiled Eggs

1 cup chopped onions

½ cup tamarind extract

1 tbsp jaggery

¼ tsp mustard seeds

1 Red whole chili

1 pinch hing

4-5 curry leaves

½ tsp coriander powder

½ tsp cumin powder

¼ tsp red chili powder

6-8 fenugreek seeds

1 tsp salt

¼ tsp turmeric powder

2 tbsp oil

2 cups water

1 tbsp chopped cilantro

Directions:

Hard-boil the eggs for 8 minutes, cool, peel and keep aside.

Soak tamarind in water for 20 minutes. Squeeze the tamarind juice out of it. Keep aside.

In a heavy bottom pan, heat oil, add mustard seeds, let them splutter, then add fenugreek seeds, whole chili, hing, curry leaves. Let it sauté for 30 seconds.

Add chopped onions. Cook till onions turn brown. Add turmeric powder, coriander powder, cumin powder, red chili powder and mix well. Add tamarind juice and a cup of water. Add salt to taste. Add jaggery. If you do not have jaggery, it can be replaced with 1 tsp of sugar.

Make 2-3 cuts on the boiled eggs and add them into this gravy. We make those cuts so that eggs can absorb the masala. Cover it and let it cook on low-medium flame, for 10-15 minutes stirring occasionally.

Garnish with chopped cilantro. Serve hot with any kind of rice.

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