Egg Pepper Curry is a perfect accompaniment to piping hot steamed rice or chapathis. Make this combination your weekday meal!
- 6 eggs
- oil or ghee for frying
- salt to taste
- 2 small-medium sized onions thinly sliced * see notes
- 1/2 teaspoon cumin seeds
- 15-20 peppercorns
- 1 teaspoon red chilli powder (adjust to taste)
- 1/8 teaspoon turmeric powder
- 6-8 cloves of garlic, peeled
- 1/2 inch fresh ginger
- 10-15 curry leaves
- one marble sized ball of tamarind
- 2 tablespoons grated coconut or 1 tablespoon coconut milk powder (optional)
Place the eggs in a sufficiently large pan and cover them with water. Bring to a boil and cook for 12 minutes. Remove from heat, discard the hot water and place in cold water. After 5-7 minutes, peel off the shells and using a knife slit the eggs lightly (just halfway into the eggs)
In a wide based pan/kadai, heat the oil and add the cumin & peppercorns, add onions and fry till golden brown. Then add the ginger, garlic, grated coconut (if using) and fry for a couple of minutes.
Remove from the pan and let the fried ingredients cool for a bit. Then grind them all together along with the red chilli powder, turmeric powder, curry leaves and tamarind to a fine, smooth paste. Transfer the paste to a bowl and reserve the water from the mixer jar
To the same pan, add some more ghee or oil and fry the masala for a couple of minutes. Add the reserved water from the mixer jar, salt to taste and bring the curry to a boil.
Add the boiled eggs and simmer for a couple of minutes, covering them with the curry. Turn off the heat
Serve hot with rice.