Tuesday, 27 September 2016

HYDERABADI EGG CURRY


Prep Time  : 15 mins
Cooking Time  :25 mins
Serve : 2

INGREDIENTS
Hard boiled egg  -  4
Whole red chilly  -  2
Cumin seeds -  1/4 tsp
Black mustard seeds / rai  -  1/4tsp
Curry leaves  -  4 - 5
Sliced onion  -  2 medium size
Ginger garlic paste  -  1 tbsp
Coriander powder  -  1 tsp
Turmeric powder  -  1/2 tsp
Red chilly powder  -  1/2 tsp
Garam masala powder  -  1/2 tsp
Tamarind paste / imli ka paste  -  1 tsp
Roasted peanuts  -  1 tsp
Roasted sesame seeds  -  1 tsp'
Roasted grated coconut  -  1 tsp
Chopped mint leaves  -   1 tbsp
Coriander leaves  -   1 tbsp
Salt  -  to taste
Oil  -  1/2 cup

METHOD
Heat oil in a pan,
Add whole red chilly,black mustard seeds/rai,cumin seeds,curry leaves to crackle.
Add sliced onion and saute for 2 - 3 mins.
Add ginger garlic paste,coriander powder,red chilly powder.turmeric powder,garam masala powder and one tbsp water and saute for 3 - 4 mins.
Add tamarind / imli paste and mix well.
In a blender add roasted peanuts,roasted sesame seeds and roasted grated coconut and make a paste.
Add this roasted paste in the pan and also add one cup of water and mix well.
Add salt,green coriander  an d mint leaves.
Add hard boiled egg and cover the lid.
Cook one to two mins in a low flame.
Serve hot.