Tangy Egg Gravy (Egg Pulusu)

This recipe was sent to me by my friend Siva. Few days ago, while chatting with him, he mentioned that his friend had made a egg dish which he really liked. He also said I can try it out and post on the blog if I liked it. Then he also emailed the recipe to me. Since V and I both really like any dish made with eggs, I gave it a try. I made some simple changes like including curry leaves, ginger-garlic and adding chopped onions to make the gravy a little thicker.

6 eggs
1 and 1/4 cup onions
6-7 curry leaves
1 tea spn mustard seeds
1 tea spn cumin seeds
1 tea spn chilli powder
1 tea spn tamarind extract or soak a lemon sized ball of tamarind in water and use the water
1/4 tea spn methi seeds
1 tbl spn ginger-garlic pieces
A pinch tumeric

Boil eggs and remove the shells. Put some deep slits on the egg.
Heat oil and fry 1 cup onion, ginger, garlic till they turn brownish. Make a smooth paste.
Heat a little oil and add mustard seeds, cumin seeds, methi seeds. When they start popping, add curry leaves, remaining onion. Fry for few minutes. Add turmeric, chilli powder, tamarind, 1/4 cup water and cook till the mixture thickens. Now add onion paste, salt and enough water to make it gravy consistency.
Slowly slide the eggs into the gravy. Let it cook for about 10mins.
Serve hot with rice.

Serves : 2-3
Preparation time : 20mins


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