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Articles: Recipes | Hot Eggs
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| Ingredients: | | | | | Eggs | : | 4 (boiled and shelled) | | | Onions | : | 2 (chopped) | | | Green Chillies | : | 2 long (chopped) | | | Red Chilli Powder | : | ½ tsp | | | Turmeric powder | : | a pinch | | | Oil | : | 2 tbsp | | | Salt | : | To taste | | | Ginger Garlic Paste | : | ¾ tsp | | | Tamarind Pulp | : | ¾ tsp | | | Grated Jaggery | : | ½ tsp (optional) | | | Coriander Leaves | : | 1 tbsp (chopped) | | |
| | Preparation: | | | | Prick boiled eggs all over using a fork. | | | | Heat oil in a pan add chopped onions and ginger garlic paste. Fry till the onions become translucent. Add turmeric powder, chilli powder, salt and chopped chillis and fry for few minutes. Add tamarind pulp and fry for 2-3 minutes. | | | | Pour ½ cup of water and let it boil. Cook for 2-3 minutes. Add pricked eggs gently into the boiling mixture. Cook till the gravy becomes thick. Garnish with coriander leaves and serve with hot rice. |
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