Ingredients Required: (one teaspoon each of)
Mustard Seeds
Cumin Seeds
Chana Dal
Urad Dal
Curry Leaves, 5/6 leaves
Onion, half an onion, diced
Oil, 2 Tbsp (Alternate with butter for Keto)
Salt, as per taste
Ginger Garlic paste, 2 Tbsp (Alternatively use fresh ginger and minced garlic)
Turmeric powder, 1 teaspoon
Red Chili powder, as per taste or 2 Tbsp
Coriander Powder, 1 Tbsp (optional)
Sesame Seed Powder, 1 Tbsp (optional)
Methi-Cumin Seed Powder, 1Tbsp (optional)
Eggs, 6
Tamarind Juice/Extract (2 cups)
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Steps:
1.Turn on 'Saute' mode and wait for the liner to heat up.
2.Add oil, mustard seeds, cumin seeds, urad dal and chana dal and let them fry for a minute.
3.Add Curry leaves and onions and saute for a few minutes.Add salt and turmeric powder
4.Add chili powder and pour in the tamarind extract/juice.
5.Place the stand and the eggs and close the IP lid.If you don't have the stand, stove cook the eggs for 12-15 minutes.
6.Seal the instant pot, turn on 'pressure cook' mode, and set the timer for 5 minutes with whistle in sealing mode.
7.NPR and open the lid. Remove eggs and the stand. Switch back to Saute mode.
8.Add Coriander powder, sesame seed powder and cumin powder and let it simmer for 5 to 10 minutes.
9.Peel the eggs and make a few slits in them.Add them back into the gravy
10.You will notice the oil separate.Add Cilantro leaves.Hit 'cancel'
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Serve hot over rice or with chapatis.
Serves 4 adults
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The Egg Stand :
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If you are pressed for time, this is a fantastic recipe. You can boil the gravy and the eggs in a single shot. No utensils to clean,other than the liner!
Eggs are a great source of protein and the tamarind gravy has a lot of vitamin C!
This gravy can be served over rice or with chapatis/rotis and tortillas.
If you dont have a stand, just hard boil eggs on a stove for 12-15 minutes.
What is this dish called in your language? Share in the comments!
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Happy Cooking!
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