Prep Time: 10 minutes Cooking time: 25 minutes
Serves : 4
- Fresh coriander 3 tbsp
- Garlic 15-18 cloves
- Green chillies 3-4nos.
- Ginger 1 inch
- Water 2 tbsp
- Boiled eggs 7-8 nos.
- Oil 1 tbsp • Cumin seeds (jeera) 1tsp
- Green chillies 1 no. (chopped)
- Salt to taste
- Red chilli powder a pinch
- Coriander leaves 1 tbsp
- Oil 1 tbsp
- Cumin seeds (jeera) 1 tsp
- Onions 1 cup (finely chopped)
- Tamarind pulp 2 tbsp
- Red chilli powder 2 tbsp
- Coriander powder 1 tbsp
- Garam masala 1 tsp
- Turmeric powder (haldi powder) ½ tsp
- Salt to taste
- Water 200 ml
- Fresh coriander leaves 1 tbsp
- In a blending jar add coriander leaves, garlic, ginger, green chilies, water and grind into a fine paste.
- Cut the boiled eggs into two halves.
- Heat oil on a tava, add cumin seeds and green chillies, add boiled eggs, salt, red chili powder and freshly chopped coriander leaves. Cook on both the sides for a minute.
- Heat the oil on the same tava add cumin seeds and allow it to splutter, add onions and cook until they are translucent.
- Add the garlic chilli paste and cook further until oil releases.
- Add the tamarind pulp, powdered spices and salt to taste, cook for 1-2 minutes. *You can also add malvani, agri or kolhapuri masala instead of garam masala to elevate the flavor.
- Add water to adjust the consistency of the masala and cook until oil is released.
- Place the fried eggs over the masala and further cook it for 2-3 minutes. Finish it by adding some freshly chopped coriander leaves and fried garlic.
- Serve it hot with bhakri, roti or pav of your choice.