Egg Pulusu

Ingredients

• - 250g hard-boiled eggs
• - Large tamarind ball
• - 3 tbsp sesame oil
• - 1 large onion
• - 2 tomatoes
• - 2 tsp red chilli powder
• - 1/2 tsp fenugreek powder
• - 1/4 tsp turmeric
• - 1 tsp jaggery
• - Salt to taste

Method

1. Boil eggs: Hard-boil 4-5 eggs — 10 minutes in boiling water. Cool, peel and make small cuts on each egg.
2. Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.
3. Fry eggs lightly: Heat 1 tbsp oil. Fry scored eggs 2 minutes turning until lightly golden. Remove.
4. Make base: In the same oil add 1 tsp mustard seeds. When they pop add 1 tsp cumin seeds, 5 garlic cloves, 2 dried red chillies and curry leaves.
5. Add shallots and tomatoes: Add 10 sliced shallots. Fry 8 minutes. Add 3 chopped tomatoes and cook 6 minutes until soft.
6. Add spice powders: Add 1.5 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Fry 2 minutes.
7. Add tamarind water: Pour tamarind water. Add salt. Bring to a boil.
8. Simmer: Cook on medium heat 8-10 minutes until the pulusu thickens.
9. Add fried eggs: Gently add the fried eggs. Simmer 8-10 minutes so eggs absorb the tangy flavour.
10. Serve: Adjust salt. Egg pulusu should be thick and tangy with the eggs infused with tamarind. Serve with steamed rice.