Monday 18 February 2013

Egg curry in sweet and spicy tamarind sauce

Sounds weird right? You should try it to believe it!
I have learnt the original recipe from my mom in law, it is simply awesome!
Later on, I improvised a little bit by adding Kand (purple yam)

Kand or purple yam is widely used by Gujratis for making Undhiyo which has a sweet flavour to it. So I thought of making use of it in this sweet and spicy egg curry.


4 eggs
1/2 cup tamarind pulp
[For preparing tamarind pulp, dip de seeded tamarind in warm water, stuff the tamarind as much as possible, to avoid watery pulp. Put it in a mixer and grind till it reduces to pulp. For storing for future use, add a pinch of salt to the pulp and store in a dry air tight container in fridge]
1/4th cup jaggery 
[you may add more depending on how sweet you like your curry]
1/2 cup water
3 medium sized onions finely chopper
6 garlic cloves (coarsely ground)
5-6 small size cubes of yam.
3 green chillies
Pinch of haldi
Salt to taste

In a wide (why? you will know later) non stick cooking vessel, add 2 tsp oil. When its hot, add onion and green chilly. Fry till onion turns golder brown.

Add garlic, pinch of haldi and mix well.

Add tamarind pulp and jaggery and stir till the curry becomes smooth. Add little bit more salt than you would prefer it to be, because you are yet to add eggs.
Let it simmer till oil separates.

Add water and bring to boil.

Meanwhile, spray some oil (1/4th tsp)  in frying pan and fry yam pieces in it.Sprinkle some salt.
When nicely fried, they become brownish from outside. Check to see that they have boiled from inside.

Add fried yam pieces to the curry. Mix well.
Gently break each egg into the curry such that there is little bit of space between each egg. The reason why we need a wide vessel for this recipe..
Do Not mix.

Cover the vessel with lid and let it simmer for 5 minutes.
Check to see if the eggs are done. If not, cook for another 5 minutes.

Mouth watering sweet and tangy and spicy Egg curry is ready!!
Best with plain rice and dal.

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