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I find myself making egg curries quite frequently especially with eggs being a good source of protein and hassle free to make. Today’s egg curry is an Andhra Style curry, made in tamarind sauce. Came across the recipe on and found it different compared to the usual curries that I make. It turned out to be really good and I loved the tangy flavour it gave.

This is what you’ll need

For the curry

Eggs: 6

Onions: 2 (chopped)

Tomato: 1 (chopped)

Lemon sized tamarind ball (soaked in warm water and pulp extracted) Approx 2-3tbsp

Green chillies: 4 (slit)

Red chilli powder: 1tsp

Turmeric powder: 1/2tsp

Coriander powder: 1tsp

Cumin powder: 1/2tsp

Jaggery or sugar: 1tsp

Coriander leaves: For garnishing

Water: 2 cups

Oil: 2tbsp

For seasoning

Mustard seeds: 1tsp

Methi seeds: A big pinch

Garlic: 4 flakes (crushed)

Curry leaves: Few

Oil: 1tsp

Let’s get cooking

1. Boil the eggs and shell them. Make slits in between, keeping the egg intact.

2. Heat the 2tbsp of oil and fry the eggs with half of turmeric powder and keep aside.

3. In the same pan, heat 1tsp of oil and season with the ingredients mentioned under seasoning.

4. Add the onions and green chillies and saute until brown.

5. Add the chilli powder, turmeric powder, coriander powder and cumin powder. Fry for a minute.

6. Add the tomatoes and cook until pulpy.

7. Add the tamarind pulp along with 2 glasses of water. Lower the flames and let it boil for 2 to 3 minutes.

8. Add the eggs, jaggery/sugar and salt. Cook the eggs in this gravy for 10 to 15 minutes, until you get the gravy of your consistency.

9. Remove from flame, garnish with coriander leaves and serve hot with ghee rice or chappatis.

Approximate preparation and cooking time: 40 minutes

Serves: 4





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