Egg Curry / Egg pulusu

This recipe is from my mom…I didn't cook / learnt cooking before marriage…but I used to observe a lot how my mother used to cook. Now, I come up with so many recipes that I try..but some or other way they all have been influenced by my mother's cooking style & she cooks really fast and never measures the quantity …like 1 tea spoon of salt…or so…she says as you been cooking..your fingers just know how much to add….

Ok…Let's quickly get into the recipe !

Indian Egg Curry

Ingredients : 

Eggs - 4

Tamarind Juice - 1 to 2  table spoons

Ginger & Garlic paste - 1 1/2 tea spoon

Dry coconut scrape - 1 tea spoon

Chopped Onion - 1 cup

Chopped Tomato - 1/2 cup

Coriander / Dhaniya powder - 1 tea spoon

Red Chilli powder - 2 1/2 tea spoon 

Turmeric Powder - 1/2 tea spoon

Oil - 1 table spoon

Salt - as per the taste

Water - 1/4 cup

Method :

Step 1 : Boil the eggs & remove the shell and just make small slit over the eggs and keep them aside.

Step 2 : Heat oil in the sauce pan & add ginger garlic paste and fry until the nice aroma you can feel.

Step 3 : Now add the chopped onions, chopped tomatoes & just saute for 2 minutes. Don't have to fry until they turn to golden brownish. Now add red chili powder, turmeric powder, coriander powder & salt and mix well and let it cook for 5 minutes.

Step 4 : After the onions & tomato are half cooked , now add the tamarind juice & water and let it cook on medium heat for 5 minutes. If needed add little bit more water and slowly cook.

Step 5 : Now add the dry coconut scrape & cook until you see the onions and tomato are cooked well.

Keep tasting and adjust the salt & water (as per your preference). Now add the boiled & shell removed eggs to this gravy and let them cook for 5 more minutes in a low flame. 

This tastes awesome with steamed hot rice !