Andhra-Style Spicy Egg Curry

• Vegetarian
• Gluten free

• Produce

  • 2 Bay leaf
  • 1 tbsp Coriander, Powder
  • 3 Garlic
  • 1 inch Ginger
  • 1/2 cup Red onion
  • 1 tbsp Tamarind

• Refrigerated

  • 3 Egg(s (hard boiled and peeled eggs

• Canned Goods

  • 1 tbsp Tomato paste

• Baking & Spices

  • 1/2 tbsp Mustard seeds
  • 1 Red pepper, Whole Dry
  • 1 tsp Red pepper
  • 1 Salt
  • 1 tsp Sugar
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 3 tbsp Canola oil

• Nuts & Seeds

  • 1/2 tbsp Cumin, powder

• Frozen

  • 5 Curry, leaf

Found on chefdehome.com

Description

Ingredients

• 1 tbsp Tamarind  (paste or tamarind pulp soaked in 1/4 cup hot water)
• 3-4 Egg(s)  (hard boiled and peeled eggs)
• 1 tbsp Tomato Paste  (preferred, if can't find then use 1/2 cup fresh tomato grated)
• 1/2 Cup Red Onion  
• 3 Garlic  (3 cloves of garlic, 1 tbsp when chopped)
• 1 inch Ginger  (root of ginger, rough chopped)
• 1-2 Whole Dry Red Pepper  
• 1 tsp Red Pepper Powder  (or paprika)
• 1/2 tsp Turmeric  
• 1/2 tbsp Cumin Powder  
• 1 tbsp Coriander Powder  
• 5-6 Curry Leaf  
• 2 Bay Leaf  
• 1/2 tbsp Mustard Seeds  
• Salt  (adjust per taste)
• 3 tbsp Canola Oil  
• 1 tsp Sugar  

Directions

• 1. Rough chop onion, garlic and ginger and process in food processor until fine chopped. Additional Notes Chop very fine or you can also grate onion if you prefer. 2. If using seeded tamarind, then heat 1/4 cup water, add tamarind and leave aside. If using paste, then skip this step. 3. Heat 1 tbsp oil in a pan, add peeled and boiled eggs and a 1/8 spoon (generous pinch) of turmeric and paprika. Saute for 1 minute until skin has few blisters and are golden yellow in color. Remove from oil and leave aside in a bowl. 4. In the same pan, add remaining 2 tbsp oil, add mustard seeds and letem turn black (1 minute). Now, add grated onion-garlic mix, curry leaves, bay leaves, and broken whole pepper. Mix to combine. Additional Notes My non-stick pan is very small, so I shifted to a wider steel pan for step too, you don't have too. 5. Saute for 6-7 minutes until onion are soft and slightly brown. 6. Now, add tomato paste, cumin, coriander, 1/4 tsp salt, remaining red pepper and turmeric powder. Mix well and cook for 1 minute. Additional Notes If using fresh grated tomatoes, then cook until oil separates, about 3-4 minutes. 7. Add 1/2 cup water and tamarind paste. Mix well. Simmer for 2-3 minutes. Additional Notes Andhra egg curry masala/gravy is on little dry side. If you want more gravy, add 1 cup water instead of 1/2 cup and simmer 4-5 minutes before adding eggs. 8. Now, add eggs and heat until eggs are heated through (about 1 minute). taste and adjust salt. I add sugar at this point. Remove from heat, discard bay leaf and whole peppers (if you dont like sharp spicy bite). Serve egg curry hot with steamed rice or naan. Enjoy! Additional Notes For more flavor, boil 1 egg extra, break that egg into bite size pieces and mix in the gravy, leave remaining eggs whole. This is my favorite way to enhance the flavor of egg curry having whole eggs.