Breakfast & Brunch
Meat and Poultry
Pickles & chutneys
Method pf Preparation:
First boil the eggs in a rice cooker.
Soak the tamarind in water for about 10 minutes and extract the juice.
Roast the methi seeds and the jeera lightly on a low flame and powder grind them.
Now take a pan add 4 tbsp of oil and add jeera, mustard seeds and red chillies.
After they splutter add onions then green chilllies curry leaves, ginger garlic paste, turmeric and fry them.
After becoming the onions to golden brown color add the tamarind juice and add some amount of water if required and allow it for boiling.
Now add the boiled eggs and keep on a medium flame for about 5 -10 minutes.
Cook it until gravy becomes thick and eggs change its color from white to light brown. Stir occasionally to make sure the gravy does not stick to the pan.
Add the chilli powder, salt, roasted powder of methi seeds and jeera, coriander powder and salt.
Garnish with Coriander leaves.
Serve the dish with hot steaming rice or chapathi.