Kodiguddu pulusu (egg curry in tamarind gravy)

Ingredients

• 6 eggs, hard-boiled and peeled
• 2 onions, finely chopped
• 1 tomato, chopped
• 2 green chillies, slit
• Small lemon-sized ball of tamarind, soaked in 1 cup warm water
• 1 tsp ginger-garlic paste
• 1½ tsp red chilli powder
• 1 tsp coriander powder
• ¼ tsp turmeric
• 1 tsp jaggery
• Salt to taste
• 3 tbsp oil
• 1 tsp mustard seeds and curry leaves

Method

1. Make small slits on each egg. Fry lightly in a spoon of oil with a pinch of turmeric and chilli powder. Set aside.
2. Heat the rest of the oil, add mustard seeds and curry leaves, then onions and green chillies, and fry until golden.
3. Add ginger-garlic paste, tomato, chilli powder, coriander powder and turmeric and cook until the oil separates.
4. Pour in the tamarind water with jaggery and salt and simmer for 8–10 minutes until it thickens.
5. Add the eggs and simmer for 5 more minutes. Serve with rice.