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Chicken Recipes

Vegetarian Recipes

Prep Time : 15 mins
Cook Time: 15 mins
Serves: 2


4 hard boiled eggs
1/2 cup onion, finely chopped
1 tbsp garlic, chopped
1 inch ginger, chopped
1/2 tbsp mustard seeds
2 dry red chilies
1 tbsp tomato paste / 1/2 cup tomato
1/2 tsp + 1/2 tsp turmeric powder
1 tsp red chili powder
1/2 tbsp cumin powder
1 tbsp coriander powder
1 bay leaf
5-6 curry leaves
1 tbsp tamarind paste (See the note below)
1 tsp sugar
Salt to taste
3 tbsp oil


  1. Marinate 3 hard boiled eggs with turmeric powder and salt. 
  2. Heat a pan add 1 tablespoon oil and fry till the eggs are nicely browned. I normally keep one egg to slice and add to the curry at the very end.  This does add a little more flavor to the curry once all the yolk mixes in nicely. You could ignore this and fry all 4 eggs if needed. Once done keep aside.
  3. Heat 1 tablespoon oil in the same pan and splutter the mustard seeds. Then add dried red chili, curry leaves and bay leaf. Saute for about 30 seconds.
  4. Now add the finely chopped onion, ginger and garlic. Saute till the onions are golden brown.
  5. Add tomato paste and fry further for 30 seconds. If you are using fresh tomatoes saute until tomatoes are cooked.
  6. Add cumin powder, coriander powder, red chili powder, 1/2 tsp turmeric powder. Saute for 30 seconds.
  7. Add one cup of water, tamarind paste and salt. Bring it to boil.
  8. Add sugar and the fried eggs. Mix well and simmer for 1 minute.
  9. Cut 1 boiled egg and add this to the curry. Mix well and simmer for 1 more minute. 
  10. Switch off the flame and serve with chapati/naan.
Note: To make tamarind paste, soak 1 tbsp tamarind in 1/4 cup of hot water for 20 mins. Once the tamarind has softened, mash it so that the juices ooze out. Strain this mixture to separate out the seeds and fibers. Use this strained water as required. 

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