Kodiguddu Vadiyaala Pulusu (Boiled Eggs in tamarind gravy)

Ingredients:

Eggs - 2

Pesara Vadiyaalu - handfull

Onions (medium) - 2

Tamarind - lemon sized

Green chillies - 2

Red chilly powder - 1-2 tbsp

Coriander powder - 1 tbsp

Cumin powder - 1 tbsp

Turmeric - pinch

Salt - as per taste

Curry leaves - 1 leaflet

Chopped coriander leaves - 2 tbsp

Oil - 2 tbsp

Procedure:

1. Boil eggs, remove their shells and make slits around them.
2. Fry pesara vadiyaalu in oil and set aside.
3. Take a deep sauce pan, add oil and heat it.
4. Add chopped green chillies, curry leaves and stir well.
5. Add finely chopped onions and saute them until they turn soft.
6. Then add 1 cup of water and boil.
7. When water is boiling add tamarind juice and mix well. After for 4-5 min, add turmeric, coriander powder, cumin powder, red chilly powder, salt and stir well.
8. Then add deep fried pesara vadiyaalu in to boiling gravy. Close the lid and cook under low flame for 2 min until they turn soft.
9. Lastly add boiled eggs, mix well and garnish with finely chopped coriander leaves.

TIP: After boiling eggs, you can fry eggs in oil with turmeric and add in gravy. Do not add pesara vadiyaalu at the beginning itself, they will be minced completely in the gravy and their texture will be lost. Chopped tomato can be added to the dish to enhance the taste.