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The ingredients needed to make Hyderabadi Egg Curry:
- Take 1 lemon size tamarind
- Use 1/4 cup water (warm)
- Get 1 tbsp peanuts
- Provide 1 tbsp sesame seeds
- Provide 1 tbsp desiccated coconut
- Get 2 tbsp oil
- Take 1/2 tsp mustard seeds
- Provide 1/2 tsp cumin seeds
- Get 2 sprig curry leaves
- Use 2 green chilli (slitted)
- Use 3 red chilli (dried)
- Provide 1 1/2 cup onion (chopped)
- Take 2 tsp ginger-garlic paste
- Get 1/2 tsp red chilli powder
- Get 1/2 tsp turmeric powder
- Use 1 tsp coriander powder
- Provide 1 tsp cumin powder
- Use 1 tsp garam masala powder
- You need 1 tsp salt
- Get 1/4 cup water
- Prepare 4 eggs (boiled)
- Get 1 tbsp mint leaves
- Provide 1 cup water
Steps to make Hyderabadi Egg Curry:
- Tamarind paste
- In a bowl mash lemon size tamarind with ¼ cup of warm water
- Strain by using a strainer and keep it aside.
- Masala
- Heat a pan and dry roast peanuts, sesame seeds, desiccated coconut until turns golden brown - Grind and make a smooth paste.
- Curry
- Heat oil in kadhai and add mustard seeds, cumin seeds, 2 sprig curry leaves - Add green chilli, red chilli once curry leaves starts splutter
- Sauté once and add chopped onion - Cook until onion turn slightly brown
- Add ginger-garlic paste and peanuts paste to it and sauté for another minute - Add red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala powder, salt and mix one more time.
- Add ¼ cup water to it. - Put the lid on and let it cook for 5 minutes on low flame.
- Add tamarind pulp, 4 eggs, mint leaves, 1 cup water and let it cook on low flame - Garnish with coriander and serve hot with brown rice.
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