Spicy Andhra Egg Curry

By Ranveer Brar · 40 min

Ingredients

Instructions

1. Heat 2-3 heaped tbsp oil in a handi. Add the fenugreek seeds and cumin seeds and let them splutter well.
2. Add the onions, green chillies and ginger and cook until the onions are translucent.
3. Add the tomato, ¼ cup water and salt to taste and cook for a while.
4. Add 1 tsp turmeric powder and 2 heaped tsp degi red chilli powder and sauté for a minute.
5. Add 1 cup water, ½ cup tamarind pulp and 1 tsp sugar and simmer for 7-8 minutes.
6. Add ½ cup water and the sautéed eggs and cook for a few minutes on medium flame.
7. Finish with the 2 tbsp chopped coriander leaves and mix well.
8. Transfer to a serving dish, garnish with coriander sprig and serve hot with steamed rice.
9. For the sautéed eggs: heat 1-2 tbsp oil in a pan, add the 10 boiled eggs, curry leaves, salt to taste and ½ tsp degi red chilli powder, and fry for a minute. Turn off the heat and set aside.

Summarized from Ranveer Brar's video. Watch it for the details.

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