Ingredients:
4 eggs
1 tbsp coriander powder
1/2 tbsp black pepper powder
1/2 tbsp cumin powder
1/2 tbsp saffron/kunyit powder
1 tsp mustard seeds
2 tbsp thick tamarind/assam juice
1 medium size tomato (sliced thinly)
4 shallots (chopped)
4 cloves garlic (chopped)
2 sprigs curry leaves
3 tbsp oil
1/2 litre water
salt to taste
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Preparation:
When oil is heated, saute the garlic and shallots for 3-4 mins. Add in coriander, pepper, cumin and saffron powder as well as tomato and curry leaves. Keep frying for another 4 mins.
Add water, tamarind juice and salt inside Stir all the ingredients together and let it simmer.
Break in the eggs inside gently and let the eggs cook. Remove from heat.
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