1/4 kg small onions,chopped finely
10 flakes garlic,chopped finely
3 tbsps thick tamarind extract
3 tsps sambar powder
salt to taste
1/4 tsp mustard powder
1/2 tsp fenugreek powder
1 tbsp chopped coriander leaves
1 tsp jaggery
To Tamper :
1 tbsp oil
mustard seeds - 1/2 tsp
2 dry chillies,broken into 2
few curry leaves
Dry toast mustard and fenugreek separately and powder.
Remove egg shells. cut into half,lengthwise.
Heat a teaspoon of oil and fry the garlic till light brown.
add finely cut onions and tamarind extract, salt, sambar powder, jaggery.
then add three or four cups of water
Boil on a medium flame . Add egg pieces.
When the gravy remains the 3/4,Add mustard powder and fenugreek powder.
Heat oil Add mustard seeds,dry chillies,and curry leaves and pour on top of gravy.
Garnish with coriander leaves.