Indian Cuisine
Andhra Egg Curry
Paratha and Puri
Non-Veg Curries
Dal and Soups
Biryani and Pullao
Dry dishes and Kababs
Chaat and Snacks
Chutney and Raita


6 eggs,boiled

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.

For tampering:

Heat oil Add mustard seeds,dry chillies,and curry leaves and pour on top of gravy.

Garnish with coriander leaves.

                                                                 Vandana Dubey's Recipe Site.