Egg Pepper Curry is a perfect accompaniment to piping hot steamed rice or chapathis. Make this combination your weekday meal!
Course Main Course
Cuisine Mangalorean
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4
Author Shireen Sequeira @ www.ruchikrandhap.com
Ingredients
6eggs
oil or ghee for frying
salt to taste
For the masala:
2small-medium sized onionsthinly sliced * see notes
1/2teaspooncumin seeds
15-20peppercorns
1teaspoonred chilli powder (adjust to taste)
1/8teaspoonturmeric powder
6-8clovesof garlic, peeled
1/2inchfresh ginger
10-15curry leaves
one marble sized ball of tamarind
2tablespoonsgrated coconut or 1 tablespoon coconut milk powder (optional)
Instructions
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