Andhra Spiced Egg Curry

Ingredients

• 3 eggs boiled, peeled and halved
• 2 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 medium onion finely chopped (or 5-7 small shallots thinly sliced)
• 1 small cinnamon stick halved
• 2 green chillies slit lengthwise
• 2 tomatoes roughly chopped
• 1” piece ginger thinly sliced
• ½ tsp turmeric powder
• 1 tsp kashmiri chilli powder (or mild chilli powder)
• 1 tsp coriander powder
• 1 tsp tamarind concentrate
• 100mls water
• 50mls coconut milk
• 8-10 curry leaves
• Salt to taste

Steps

1. Heat the oil in a heavy bottom sauce pan. Add the mustard seeds letting them splutter for a few seconds. Add the onions and fry for 5-7 minutes on medium as they begin to turn light brown. Add the cinnamon stick and green chillies frying for a further minute. Tip in the chopped tomatoes and cook for 5 minutes stirring well ensuring it doesn’t stick to the bottom of the pan. The tomatoes will soften and form a thick sauce.
2. Add the sliced ginger and fry for a further minute. Now add the powdered spices and stir for a minute. At this point the oil will start to leave the sides of the pan. Add the tamarind concentrate along with the water. Bring to a boil and simmer. At this stage add the coconut milk. Simmer gently and tip in the halved boiled eggs along with the curry leaves. Let the eggs soak in the spices for 2-3 minutes. Stir gently making sure the eggs stay intact. Season to taste and garnish with coriander. Serve with soft dosas or plain rice.