Egg curry in tamarind sauce

Egg curry is one of my favorite Indian dishes. It is also much easier to cook than chicken curry, beef curry, or any other meat curry. The eggs just need to be boiled, make a sauce and add the eggs. This is the main idea in my previous post of  Masala Egg  Curry. Well, this week, I decided to make a different kind of egg curry: egg in tamarind sauce! Also, this time, I fried the boiled eggs and the outcome was fantastically delicious! I served with some basic kichuri. Heaven!

Egg curry in tamarind sauce recipe

Ingredients:
5 boiled eggs
1/2 onion, chopped,
red chillies (to your taste)
green chillies (to your taste)
1 potato, cut in quarters then sliced
2 tomatoes, chopped
3 cloves garlic, roughly chopped
2-3 tbsp tamarind paste or 2-3 tamarind seeds soaked in warm water(the amount used will vary according to how much tang you want)
sugar
1 tsp turmeric powder
1 tsp garam masala
1/2 tsp cumin powder
1/2 tsp mustard seeds
1/2 tsp cumin seeds
few curry leaves

Steps:
1.Make slits along each egg or use a toothpick to make tiny holes inside the egg.
2.Coat the eggs with a pinch of turmeric powder and salt. Lightly fry the eggs in 1 tbsp of oil).Remove and keep.
3.Heat oil in a pan and add the cumin seeds, mustard seeds.
4.When the mustard seeds start to crackle, add the onions and when they turn translucent, add the garlic. Fry for about 1 minute.
5.Add the red chillies, turmeric powder and garam masala. Fry for a few seconds, taking care not to burn the spices.
6.Add the chopped tomatoes and fry for about 3-4 minutes. Add the curry leaves and green chillies.
7.Add the tamarind and some water.
8.Add salt and sugar. Reduce the heat, cover and let simmer for 2 minutes. Check for salt and sugar. Add if needed.
9.Add the fried eggs and cover. Add water if needed.
10.Let the eggs simmer in the sauce for 5-10 minutes.
11.Serve!

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