Egg Curry

Boil the eggs until they are fully cooked, usually about 12 minutes. Peel the eggs and set aside.

If you have tamarind pressed together, soak it in 1/2 cup warm water and set aside.

Heat the oil in a heavy skillet or fry pan. When the oil becomes hot (the oil will start to shimmer, also before it smokes) add the cinnamon stick, curry leaves, fenugreek, cumin seeds, fennel seeds and urad dal. Fry this until the urad dal turns a nice golden brown. Add the onion and chili (if you like it hot!). Fry for 2-3 minutes or until the onions are clear. Reduce the heat and add the garlic and ginger. Fry another 1-2 minutes or until the garlic becomes very fragrant and add the tomato. If you are using the shredded coconut, add it with water. If you use coconut milk, you may omit the water, unless you like a thinner sauce. Add the Tomato sauce, tamarind paste and turmeric and season with salt and pepper. Let this come to a boil and reduce the heat and simmer until the sauce is thickened. Add the eggs and simmer for at least 5 more minutes so that the eggs absorb the flavor.

Serve with rice and a bread such as chapatti or poori. Enjoy!

Note:
The Urad Dal for this egg curry can be found in specialty stores. It is the split, white lentil without the black shell. With the shell it is known as black gram dal. This is often fried with mustard seed in oil at the beginning of making a sauce.

Coconut can be found in many different ways. In South India, it would primarily be shaved straight from the coconut shell. In stores, it can be found fresh shaved, in coconut milk or dessicated or dried. If you use the dessicated coconut for this egg curry, put it in some water or milk, bring to a boil, remove from the heat and set aside. This will extract the rich flavor from the coconut.

The ingredients for this egg curry can often be found locally at an Indian store, or can be found here online.