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Thursday, 2 July 2015

Andhra Style – Spicy Egg Curry


Boiled egg                               3 to 4

Tomatoes                                2

Onion chopped                      ½ cup

Garlic finely chopped           3 to 4

Tamarind paste                     1 tbsp

Turmeric                                   ½ tsp

Coriander powder                   ½ tbsp

Jeera powder                            1 tsp

Methi powder                           ¼ tsp

Ginger                                         1 inch

Red chilly powder                     2 to 3 tsp

Coriander leaves                       2 tbsp

 

Method

Take ginger and tomatoes prepare puree and keep aside.

Add warm water to tamarind  soak it for 10 minutes then prepare pulp and keep aside.

Heat oil in kadai  add chopped onion till light pink then add chopped garlic fry till onion becomes light brown. Then add chilly powder, methi powder, coriander powder, turmeric powder, chopped 1 tbsp of coriander leaves and jeera powder and fry for few minutes . Then add ginger tomato puree and tamarind  pulp and mix  well and fry for 2 minutes. Then add water for gravy, add remaining coriander leaves and boil it for 5 to 10 min.

Then make slit in eggs and add to gravy and boil it in medium flame 5 to 10 min.

Gravy should be little thick. Serve it with rice or roti.          

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