Chettinad Style Egg Curry

Ingredients: 

4 - eggs
1 tsp - cumin seeds
1 tsp - black pepper corns
Tamarind, a small ball
2 to 3 tbsp - oil
1/2 tsp - fenugreek seeds
1/4 tsp - mustard
1/4 tsp - cumin for tempering
5 to 6 - curry leaves
1 - onion

1 - green chilli
4 to 5 cloves - garlic
2 - tomatoes
1/4 tsp - turmeric powder
1 tsp - coriander powder
1 tsp - red chilly powder
Salt to taste
Fresh coriander leaves


Method

Boil the eggs, remove the shells and keep aside.
Dry roast the cumin seeds & black pepper corns, cool and grind to powder.
Soak lemon sized ball of tamarind in half cup of water.
Heat oil in a fry pan.
Add fenugreek seeds, mustard, cumin and curry leaves.
Once it splutters, add onions and green chillies.
Saute until onions are golden brown.
And grated garlic, chopped tomatoes and fry until the tomatoes are soft.
Add turmeric powder, coriander powder, red chilly powder and fry in medium heat for 3 to 4 mins.
Add salt and half a cup of water and simmer for 5 more mins.
Add thick tamarind juice, stir and let it boil for 2 mins.
Check for salt and seasoning.
Reduce flame and cook till you get the desired thick consistency.
Now add the boiled eggs.
Let it cook in the masala in simmer for 4 to 5 mins.
Stir well and add the roasted cumin-pepper powder.
Bring it to boil and turn off heat.
Garnish with freshly chopped coriander leaves.



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