Egg Pulusu (Tangy Egg Curry)

Since this has been quiet since the holidays I thought I'd give it a kickstart again

Yesterday I tried one of my fave dishes from what my mum makes - and finally got it (almost) exactly the way she makes it so pretty excited...plus Saugar liked it, so that's always a good bonus :)

So here goes

(also the other thing about writing it out is so the next time i get my recipe right since it worked this time!!)

Egg Pulusu (Tangy Egg Curry)

4 Eggs

1 large onion - finely chopped

1/2 tsp tamarind paste

1 tsp mustard seeds

1 tsp ginger-garlic paste

10-12 curry leaves

1-2 dried red chillies

1/2 tsp cumin powder

1/2 tsp methi powder

1/2 tsp sugar

Hard boil the eggs

In a pan, add oil. Once the oil is hot, add mustard seeds, curry leaves and red chillies.

Once they start to splutter add the onions and fry till translucent

add in the ginger garlic paste and fry for a few more minutes (onions should start to brown)

Add the 1/2 tsp tamarind paste to half a cup of water (seperately) and mix so there are no lumps

Add this to the onions in the pan and increase the heat

Shell the hard-boiled eggs and make small slits in them (four lengthwise slits per egg) - deep enough that the curry can seep through but not so much that they break

once the water in the pan starts to reduce, add the eggs into the pan

Add salt, sugar and the cumin and methi powders

Mix well so the eggs are coated with the masala

Let it boil for 3-4 more minutes or till the gravy is not really watery