1. Heat oil in a pan. 2. Add ginger-garlic paste and saute until the raw smell is gone. 3. Add tomato puree, tamarind pulp, salt, red chilli powder, corriander powder, roasted cumin powder and water. 4. Stir well. 5. Allow it to cook on medium flame. 6. Meanwhile, prepare the seasoning. 7. For this, heat oil in a pan. 8. Add methi, nigella, cumin and mustard seeds, red chillies and curry leaves. 9. Allow the seeds to crackle and splutter. 10. Once they stop doing that, transfer the seasoning into the curry. 11. Mix well. 12. Remove from flame. 13. Now, pour the curry into a large flat serving tray. 14. Keep aside. 15. Boil 3-4 eggs in water for 8-10 minutes. 16. Remove from flame. 17. Allow to cool. 18. Peel them and slice them in half. 19. Place them on the sauce in the tray. 20. Garnish each egg in the centre with a pinch of red chilli powder, cumin powder and corriander leaves. 21. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
