10 December 2012,01:09 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • The Tempering: Put the oil in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the seeds and dhal are brown.
  • Add the onions, tomatoes, garlic and green chili. Stir and add turmeric powder.
  • When the onions turn soft, add the remaining spice powders and tamarind paste.
  • Stir for a while and add tomato sauce and warm water. Adjust seasoning with salt and chilli. Mix well and boil for about 2-3 minutes. Sprinkle in the coriander leaves.
  • Simmer to low flame and thicken the sauce over low heat for about 5 minutes.
  • Cut a cross at each end of the boiled eggs and add them to the sauce.
  • Spoon the sauce over the eggs. Remove from heat.
  • Cover and allow the eggs absorb the flavor before serving.


  • 6 eggs, hard-boiled, peeled
  • 60 grams finely chopped onions
  • 6 garlic cloves, chopped
  • 1 green chili, chopped
  • 120 grams chopped tomatoes
  • ½ teaspoon turmeric powder
  • 1 teaspoon garam masala powder
  • 90 grams tomato sauce
  • ½ teaspoon red chili powder
  • 1 teaspoon black pepper and cumin powder
  • ½ teaspoon tamarind paste
  • Salt, to taste
  • 30 grams finely chopped fresh coriander leaves


  • 50 ml Cooking oil
  • ¼ teaspoon fenugreek seeds
  • ½ teaspoon cumin seeds
  • ¼ teaspoon fennel seeds
  • ½ teaspoon urad dhal
  • 3-4 cinnamon sticks
  • 1 bay leaf
  • Few curry leaves

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