Egg Pepper Curry
Prep time: 20 mins | Cooking time: 10 mins | Serves: 3-4
- 6 eggs
- oil or ghee for frying
- salt to taste
For the masala:
- 2 medium sized onions, thinly sliced * see notes
- 1 teaspoon cumin seeds
- 15 peppercorns
- 1 teaspoon red chilli powder
- 1/4 teaspoon turmeric powder
- 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
1. 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)
2. 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.
3. 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
4. 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.
5. Add the boiled eggs and simmer for a couple of minutes, covering them with the curry. Turn off the heat
6. Serve hot with rice.