Egg Pulusu

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.