Ingredients:
Eggs – 4
Onions – 1/2 cup, finely chopped
Garlic Cloves – 4 to 6, chopped
Green Chilli – 1, chopped
Turmeric Powder – 1/2 tsp
Garam Masala Powder – 1 tsp
Red Chilli Powder – 1/2 tsp
Black Pepper – 1/2 tsp
Cumin Powder – 1/2 tsp
Tamarind Paste – 1/2 tsp
Salt – 1 tsp
Tomato Sauce – 1/2 cup
Fresh Coriander Leaves – 1/4 cup, finely chopped
For the Tempering:
Oil – 3 tblsp
Cinnamon Sticks – 2 to 3 one inch piece
Bay Leaf – 1
Curry Leaves – 5
Fenugreek Seeds – 1/4 tsp
Cumin Seeds – 1/4 tsp
Fennel Seeds – 1/4 tsp
Urad Dal – 1/2 tsp
Method:
1. Hard boil the eggs.
2. Peel the eggs and set aside.
3. For the tempering, put the oil in a pan over medium heat.
4. When the oil is hot, add the remaining tempering ingredients.
5. Stir over medium heat, till dal is golden, for about 30 seconds.
6. Immediately add the onions, tomatoes, garlic and green chilli.
7. Stir and add turmeric powder.
8. When the onions are soft, add the remaining spice powders and tamarind paste.
9. Stir for a while and add salt, tomato sauce and 2 cups of warm water.
10. Mix well and boil for about 3 minutes.
11. Sprinkle the coriander leaves.
12. Reduce the heat and thicken the sauce over low heat for about 4 minutes.
13. Cut a cross at each end of the boiled eggs and add them to the simmering sauce.
14. Spoon the sauce over the eggs.
15. Remove from heat.
16. Cover and let the eggs absorb the flavours for several minutes before serving.
17. Serve with plain rice or as a side dish to idli, dosa or chapati.
