Ingredients(Serves 2 - 3):
Eggs -- 2, full boiled
Fenugreek -- 2 - 3 kernels / a pinch of powder
Poppy seeds -- 2 ½ tbsp
Mustard seeds -- 1 tsp
Cumin seeds -- ¾ tsp
Ginger garlic paste -- 1 tsp
Red chilly powder -- 1 tsp
Coriander powder -- 1 tsp
Tamarind -- a gooseberry size or 2 tsp pulp
Coriander leaves -- 2 - 3 sprigs
Salt -- As required
Oil -- 1 tbsp
Hard boil the eggs, remove the shells and keep aside.
Soak the tamarind in water for 5 - 10 min and extract the pulp.
In a dry pan, add the poppy seeds, fenugreek and 1/4 tsp cumin seeds and roast until they are slightly brown.Let it cool and then grind. Start with no water and once it is slightly powdered, add few tbsp of water to form a thick paste.
In a wide pan, add oil and fry the boiled eggs, turning them frequently until the sides are slightly brown. Remove and keep aside.
Add mustard seeds and the cumin seeds to the same pan and let it splutter. Add ginger garlic paste and saute for a minute.
Add the turmeric powder, chilly powder, coriander powder and saute for few seconds. Add 2 cups of water and let it boil. Add the ground poppy seed / khus khus paste, tamarind extract and cook on medium high flame for 3 - 5 mins.
Cover with lid and cook on medium low flame for another 5 min. Stir in between to make sure that it doesn't stick to the bottom of the pan. Add the roasted eggs and cook on medium flame until the gravy turns thick. This will take around 15 mins or more to thicken the gravy.
Switch off and garnish with chopped coriander leaves.
Serve hot with chapathi / roti / nan.
Recipe Courtesy: SailusFood