Egg curry is a popular Indian main course dish with rice and Rotis. Telangana style gots its style of cooking. A lot of masalas and the tangy tamarind taste make the curry unique. It’s a simple dish and can be cooked quickly as the ingredients are simple and easily available.
Ingredients
- ¼ cup fenugreek
- 4 tsp of peanuts
- 1tsp coriander seeds
- 1tsp cumin
- 2tsp sesame seeds
- 1tsp ginger garlic paste
- 1 tsp chilli powder
- 1tsp turmeric
- salt as required
- ½ cup dey coconut powder
These are the ingredients for masala, and other ingredients are:
- 4 tsp oil
- 300ml tamarind juice
- Two large onions sliced
- Six boiled eggs
- 500ml water
- ½ cup coriander
Recipe
- First, take a bowl and boil the eggs. Once the eggs are boiled, take them out, peel the outer layer and keep it ready.
- Make cuts and Fry the boiled eggs until it changes their colour to light brown. Once fried, keep it aside.
- Take a Kadai and heat the oil. Live the oil is heated, add onions and fry them until there is a colour change. Once the onions turn brownish. Take them into a bowl and keep them aside.
- Now take a pan. Once the pan gets heated, add the masala ingredients mentioned above (one by one) and roast them all perfectly. It gives a great aroma.
- Grind the roasted masalas into a fine powder.
- Add ginger garlic paste, salt, chilli powder, turmeric, and tamarind extract into the fine powder and grind it into a thick paste.
- Now take a large Kadai, pour 4 tsp of oil, and heat it.
- Once the oil is heated, add the fine paste to the Kadai and cook for 2 minutes.
- Pour in 500ml water and cook on high flame for 5 minutes.
- Add the fried, boiled eggs and mix well.
- Allow the gravy to boil and cook for 10 more minutes.
- Once the gravy turns thick, add in coriander and mix well.
- Cut the stove off.
Telangana-style Masala Egg Curry is ready to serve.
Tip: Before making the tamarind extract, make sure the tamarind is soaked in water for at least 15-20min.