Egg Curry

Vegetable oil – 2tbsp

Mustard seeds – ¼ tsp

Urad dal – ¼ tsp

Dry redchillies – 2nrs

Curry leaves – a few

Tamarind – 30g

Egg, boiled – 4nrs

Coconut, grated – ½

Poppy seeds – ½ tsp

Fennel seeds – ¼ tsp

Shallots – 60g

Tomato –  50g

Cinnamon – small piece

Cardamom – 2

Kalpasi – 2

Cloves – 1

Star anise – ½

Method of Preparation

1.Fry the shallots and tomato in oil. Once it has fried enough, keep aside.

2. Fine ground the grated coconut, poppy seeds, saunf, cinnamon, cardamom, kalpasi, cloves, star anise, fried shallots and tomato (without water).

3. Add the ground masala in the thin tamarind extraction; also add salt, chilli powder, turmeric powder and coriander powder in it.

4. Heat the tamarind mixture till the flavour emanates. Add the boiled egg, once it attains the curry stage.

5. Prepare seasonings out of mustard seeds, urad dal, curry leaves and dry red chillies. Put the seasonings over the Egg Curry and serve.