Ingredients:
Four eggs
Half scrapped coconut
Curry leaves
Coriander leaves
One teaspoon coriander powder
Two tomatoes
Two green chillies
One onion
Everest egg curry masala powder
Half teaspoon turmeric powder
Some pieces of tamarind
Eight red bydagi chillies
Half teaspoon garam masala
Salt to taste
Half teaspoon mustard seeds
Three teaspoon of vegetable oil
Some water as per need
Procedure:
Soak a few tamarind fleshes in a little water. Boil and cook four eggs with closed lid on lowest flame for ten minutes. After that remove the outer shell of it and keep it aside. In a mixie jar wet grind the following. Half an onion fully chopped, grated half coconut, one teaspoon coriander powder, two chopped tomatoes, eight red bydagi chillies one cut into three and a quarter spoon turmeric powder. Set aside the wet grounded paste. In a kadhai, fly till golden brown half an onion chopped with two slit green chillies in some oil. Then pour the tamarind water set aside onto the kadhai. Put a teaspoon of salt, quarter teaspoon of turmeric powder, half teaspoon of garam masala and two and a half teaspoon of Everest egg curry masala powder and mix well. Then pour over it the wet ground paste set aside. Cut the boiled eggs into half and put it on the kadhai. Mix well and put the required amount of water, mix them and cook these in lowest flame with a lid onto it for ten minutes. After this put chopped coriander leaves over the curry. Then prepare a tadka of some mustard seeds and curry leaves and pour it over the kadhai and mix well. The impeccable and hassle-free egg curry is ready.
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