Ingredients dry roasted & ground to a smooth paste
Whole pepper-1tsp
Red chillies-2
Coriander seeds-1tsp
Fennel seeds-1tsp
Cumin seeds-1/2tsp
Cinnamon-a small piece
Cloves-2
Methi/fenugreek seeds-5
Coconut-1tbsp
Tomato-1
Turmeric powder-1/4tsp
Other ingredients
Tamarind diluted in water-2 cups
Salt to taste
Eggs-3
Curry & Coriander leaves-1tsp
Chopped onion-1tbsp
Chopped garlic-4
Tempering
Oil-6tsp
Mustard-1/2tsp
Methi /Fenugreek seeds-5
Method
Heat oil in a pan & temper it.Fry the onion,garlic & curry leaves till light brown in colour.Add the ground paste & saute till oil separates the pan.Pour the tamarind juice & in low flame cook the gravy till raw smell disappears & gravy is slightly thick.Now break the eggs into the gravy (do not mix),cover & leave it for 3 minutes.Switch off the stove,garnish with curry & coriander leaves.Serve it with hot rice.
Whole pepper-1tsp
Red chillies-2
Coriander seeds-1tsp
Fennel seeds-1tsp
Cumin seeds-1/2tsp
Cinnamon-a small piece
Cloves-2
Methi/fenugreek seeds-5
Coconut-1tbsp
Tomato-1
Turmeric powder-1/4tsp
Other ingredients
Tamarind diluted in water-2 cups
Salt to taste
Eggs-3
Curry & Coriander leaves-1tsp
Chopped onion-1tbsp
Chopped garlic-4
Tempering
Oil-6tsp
Mustard-1/2tsp
Methi /Fenugreek seeds-5
Method
Heat oil in a pan & temper it.Fry the onion,garlic & curry leaves till light brown in colour.Add the ground paste & saute till oil separates the pan.Pour the tamarind juice & in low flame cook the gravy till raw smell disappears & gravy is slightly thick.Now break the eggs into the gravy (do not mix),cover & leave it for 3 minutes.Switch off the stove,garnish with curry & coriander leaves.Serve it with hot rice.