Bagara Anda Masala (Egg Curry)

Masala Paste - Dry roast 1½ tbsp of Sesame Seeds and 1 tbsp of Poppy Seeds (optional) for 4-5 minutes and grind them along with 1 tbsp of Fresh Coconut and 1½ tbsp of Roasted Peanuts to a fine paste adding some water. Keep aside.

Eggs - Shell and slit 6 Eggs after boiling them for 15 minutes in water. Heat 2 tsp of Oil in a pan, fry the eggs for 2 minutes and keep aside.

Curry - In the same pan, add ¼ tsp of Cumin Seeds and let them splutter, add a pinch of Fenugreek Seeds, 8-10 Curry Leaves, 1-2 Dry Red Chili, 4 slit Green Chilies and 4 chopped Garlic cloves, fry for 20 seconds and add the ground paste along with ½ cup of Water. Sauté till oil separates i.e approx 7-8 minutes on medium heat and stirring it constantly. Now add ½ - ¾ tsp of Chili Powder, pinch of Turmeric Powder, 1 tsp of Coriander Powder, ½ tsp  of Cumin Powder and sauté again for 30 seconds. Add the boiled eggs and mix well. Add 1½ tbsp of Tamarind Paste and let it cook covered for 4-5 minutes. Now add 1 cup of Water, Salt and cover-cook on medium flame for about 10-12 minutes. Add ¼ tsp  of Garam Masala Powder (optional) and serve hot with white rice or roti.