Onions-2 nos (chopped finely)
Ginger-Garlic paste-1 tbsp
Green Chillies-3 -4 nos
Red Chilli powder-1 tsp
Turmeric powder-1/2 tsp
Coriander powder-3/4 tsp
Cumin powder-1/4 tsp
Tomato-1 nos (optional)
Tamarind-1 big lemon size (soaked in warm water and pulp extracted)
Sugar or Jaggery -1/2 tsp
Coriander Leaves- few chopped
Salt to taste
Mustard seeds-1/2 tsp
Methi Seeds-1/4 tsp
Boiled eggs in water for 15 minutes.Peel them after cooling completely and make slits with a knife.
Heat oil in a pan and mustard seeds and let them splutter.Now add methi seeds,curry leaves and fry for few seconds till methi turns brown.
Add chopped onions and green chillies and fry till they turn light brown.Then add ginger-garlic paste fry for 4 minutes.
Now add chilli powder,turmeric powder,coriander powder,and cumin powder,mix well and saute for few seconds.
Add chopped tomatoes and fry for 4-5 minute.
Add tamarind pulp and 2 cups water and bring to a boil.Add salt and jaggery and reduce heat and let it simmer for 2-3 minutes.
Add the boiled eggs and let it cook in the gravy for 10-15 minutes or till you get the required gravy consistency.
Garnish with chopped coriander leaves.
Serve this hot rice .