Authentic Andhra style sweet and sour egg curry, where hard boiled eggs are cooked in tangy tamrind gravy. (Kozhi guddu pulusu / Andhra egg curry )
|2 nos||Green chilli (slit open)|
|3 tsp||Tamrind juice (or thick store bought pulp 1/4 tsp)|
|6 nos||Curry leaves|
|3 stks||Corrainder leaves|
|¼ tsp||Cumin seeds|
|5 nos||Fennugreek seeds|
|¼ tsp||Split black gram|
|¼ tsp||Asafoetida powder|
|¼ tsp||Turmeric powder|
|3 tsp||Red chilli powder|
|4 tsp||Corrainder/dhania powder|
|½ tsp||Cumin powder|
|1 tsp||Salt (or to taste)|
Hard boil eggs, peel the skin and keep them aside.
Heat oil in a pan slightly toast mustard, cumin, fennugreek seeds and black gram along with asafoetida. Saute chopped onions, green chillies and garlic. When it turns slighly brown add chopped tomatoes and cook them until soft. Add turmeric, red chilli , corrainder, cumin powder and salt to the mixture and fry for few minutes.
Now add tamrind pulp, sugar and water and bring it to boil and reduce to simmer. When the gravy thickens, add boiled eggs and cook for few more minutes.
Garnish with curry and corrainder leaves and serve with steaming hot rice or warm roti.