Egg Pulusu

Egg - 6, hard boiled and slit on all sides

Oil - 1/4 cup

Mustard - 1 tsp

Cumin - 1 tsp

Fenugreek - 1 tsp

Red Chilli - 2

Curry leaves

Onion - 2, sliced

Green Chilli - 3, slit

Ginger Garlic paste - 2 tsp

Tomato - 2, diced

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Coriander powder - 1 tsp

Mustard, Fenugreek and Cumin - 1 tsp each, roasted and pound to a fine powder

Coconut - 2 tbsp., ground to a fine paste

Tamarind Juice - 1 cup

Salt

Heat Oil in a large pan.

Temper Mustard, Cumin, Fenugreek, Red Chilli and Curry leaves.

Saute Onion and Green Chilli until the Onion turns translucent.

Add Ginger Garlic paste and cook until the raw smell goes away.

Add the Tomatoes and cook closed until the Tomatoes are soft.

Season the mixture with Turmeric, Chilli powder, Coriander powder, freshly pound Cumin mixture and required Salt.

Add the ground Coconut paste and Tamarind juice along with little water; bring the gravy to rolling boil; cook closed for 15 minutes .

Finally add the Egg and cook closed for another 5 min. Open the lid and keep cooking until the gravy thickens to desired consistency.