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Andhra-Style Spicy Egg Curry
By Savita · chefdehome.com
2 servings
| prepHard boil and peel 3–4 eggs | ||||||
| prepIf using tamarind pulp: soak 1 tbsp in 1/4 cup / 60 ml hot water and set aside | ||||||
| 1/2 cup / 120 g red onion, rough chopped | Process onion, garlic & ginger until fine | Add onion-garlic-ginger mix, sauté 6–7 min until brown | Add tomato paste, cumin, coriander & salt, cook 1 min | Add tamarind & water, simmer 2–3 min | Return eggs, heat 1 min, adjust salt, add sugar, discard bay leaves & whole peppers | |
| 3 garlic cloves, rough chopped | ||||||
| 1 inch / 2.5 cm ginger root, rough chopped | ||||||
| 3–4 hard-boiled peeled eggs | Sauté eggs with oil, turmeric & red pepper, 1 min; set aside | |||||
| 1/2 tbsp / 7.5 ml canola oil | ||||||
| 1/2 tsp turmeric, divided | ||||||
| 1 tsp red pepper powder, divided | ||||||
| 2 tbsp / 30 ml canola oil | Heat second oil, bloom mustard seeds 1 min | Add curry leaves, bay leaves & whole peppers | ||||
| 1/2 tbsp mustard seeds | ||||||
| 5–6 curry leaves | ||||||
| 2 bay leaves | ||||||
| 1–2 whole dry red peppers | ||||||
| 1 tbsp tomato paste | ||||||
| 1/2 tbsp cumin powder | ||||||
| 1 tbsp coriander powder | ||||||
| 1/4 tsp salt, plus more to taste | ||||||
| 1 tbsp tamarind paste or pulp soaked in 1/4 cup / 60 ml hot water | ||||||
| 1/2 cup / 120 ml water | ||||||
| 1 tsp sugar | ||||||
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