Kadaai Chicken

In a pan, add oil. once the oil is hot, add whole garam masala, whole red chillies(2 nos) + onion (1 large) +salt and turmeric pdr. Once the onion is sauted well, add ginger garlic paste and saute till the raw smell leaves. Then add the chicken pieces and cook closed on medium flame for 15 mins. Then add kadaai masala and for some coloring add kashmiri chilli (a tsp). Cook for 5 more minutes and then add tomato puree (2 large). Mix it well and cook open on medium flame for 10 to 15 more minutes. The tomato should get nicely cooked. Now add slices of capsicum (bell pepper) and onion to this curry. Cook till the capsicum tastes gets into the curry. Adjust salt. Add crushed kasthuri methi, leftover kadaai masala and garnish with some coriander leaves.

Kadaai masala: Dry roast and grind to powder
Coriander seeds - 1 tbsp
Peppercorns - 1/2 tbsp
Cumin seeds - 1 tsp
Red Chillies - 8 nos
Fennel seeds - 1 tsp
Fenugreek leaves - add this at the last stage of roast and switch off immediately

Crab Masala

In a pan, add some oil and saute half of the onion. Once done, cool and grind it. Set it aside.

In the same pan, add some more oil. Now add some cloves + remaining half onion chopped. Once it is sautéed fine, add the ground onion paste and leave it to cook until the oil separates. Then add some turmeric pdr and cleaned crab pieces. Add some salt and allow it to cook closed for 5 minutes in medium flame. After 5 minutes, add the ground masala paste and some water to it. Adjust the salt and allow it to cook till done. This should not take more than 20 mins. Garnish with coriander leaves before you switch off the flame.

Ground masala paste : Coriander seeds + green chillies + fennel seeds(sombhu) + peppercorns + curry leaves + garlic + ginger + coconut

Masala paste : Saute in little oil and ground it to fine paste.

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corriander seeds - 2 tbsp

green chillies - 8 to 10 noose

fennel seeds - 2 tsp

peppercorns - 1 tbsp

curry leaves - 5 leaves

garlic pods - 5 nos

ginger - 1 tsp

coconut - 1/2 cup

Other ingredients:

Onion - 1 big onion 

Corriander leaves - for garnish

salt - as per taste

turmeric pdr - 1/4 tsp

Liver fry

Preparation:

For Masala paste:

In oil, saute onion (half) + peppercorns (1 spoon) + cinnamon stick(1) + cloves(2) + cardamom(1) + fennel seeds(1 tbsp) + green chillies(4 nos) + garlic pods(5 nos) + ginger + coconut(an inch). Once roasted, set it aside. After it cools down, ground to a fine paste adding required amount of water.

Cook the liver separately:

Pressure cook the liver (remember liver takes a lot more whistles to cook well) with some water, turmeric pdr, salt and chilli pdr (1tsp)

Rest of the curry preparation:

In a pan, add whole garam masala (cloves, cinnamon, bay leaf), onion (1 nos) and some garlic pods  + curry leaves + ground paste + coriander pdr (1 or 2 tbsp) + cooked liver and allow it to cook well till the water drains out. Add salt as required. You can switch off the flame either during the curry or at a dry consistency, depending upon your taste. When almost ready to switch off the stove, add some ground pepper pdr. Garnish with coriander leaves.

Authentic Chicken kulambu

Ingredients:

Roast and Grind (Masala Paste):

• Cumin seeds - 1 tbsp
• Peppercorns - 2 tsp
• Red chillies - 4 nos
• Coconut - 1 inch
• Coriander pdr - 1.5 tbsp

 

• Tomatoes - 2
• Onion - 1 large
• Mustard seeds - 1 tsp
• Whole garam masala
• Ginger garlic paste - 2 tsp
• yogurt - 1 tbsp
• lemon juice - 1 tsp
• turmeric pdr - 1/4 tsp
• chilli pdr - add as req - I add 1/2 tbsp
• salt - as req
• chicken
• Mint leaves
• Coriander leaves

Preparation:

In a tsp of oil roast cumin seeds + peppercorns + red chillies + coconut and then finally add coriander pdr (can replace this with fresh coriander seeds). Stir it for some secs and then switch off the flame. Grind this into a paste.


In the same pan, add some oil and fry the roughly cut tomatoes. Cook until it is full mushy. Set this aside and grind it to a paste.


In a pressure pan, add a tbsp of oil, add mustard seeds, whole garam masala (cloves, cinnamon, bayleaves) and then add finely chopped onion. Add lil salt to it so that it will cook faster. Then add turmeric pdr, ginger garlic paste. Cook till the gg paste leaves the raw smell. Then add the ground tomato paste and chilli pdr (I at times substitute this with chicken masala pdr). After 2 minutes, add yogurt and a tsp of lemon juice. After couple of minutes, add the chicken pieces and cook for 10 mins. Now add mint leaves (just 2 or 3) and some coriander leaves. After the chicken is almost cooked, add the ground masala paste from stage 1, req amount of water and close the pressure cooker. Leave the cooker for 1 whistle and then switch off the flame. You can garnish the curry again with coriander leaves if needed.

NV : Gravy / Kulambu / Curry -- Recipe Index

Egg dishes:

• Eggy Onion Curry
• Spinach Egg(Paneer) Curry
• Egg in Tamarind Sauce
• Egg Cube Curry

Chicken dishes:

• Kung Pao Chicken
• Chicken Kurma
• Chicken Vindaloo
• Chicken Tikka Masala
• Chicken Kulambu
• Chicken Kulambu II
• Spicy Chicken Curry
• Methi Chicken
• Ginger Chicken Gravy
• Easy Breezy Chilli Chicken Gravy
• Authentic Chicken Kulambu

Fish dishes:

• Fish Curry
• Crab Masala Curry
• Fried Fish Onion Curry

Mutton dishes:

• Marinated Mutton Curry
• Nilgiri Mutton Curry
• Mutton Kulambu

Shrimp dishes:

• Eggy Shrimp Ginger Curry
• Coconut Shrimp Curry
• Veggie Prawn (Shrimp) Curry
• Prawn(Shrimp) Thokku
• Mushroom Prawn(Shrimp) Chilli Curry

Kung Pao Chicken

Ingredients:

• Chicken breast - cut into small pieces (make sure that there is no bone in the chicken pieces)
• cornstarch - 1 tbsp
• sesame oil - 1 tbsp
• peanuts - 1/4 cup
• green onions - as req
• garlic - 4 pods
• ginger - 1 inch
• red pepper flakes - 2 tsp (change it as per ur spice level)
• vinegar - 2 tbsp
• soysauce - 2 tbsp
• sugar - 2 tsp
• salt - a pinch

Preparation:

Combine Chicken and cornstarch. Make sure the cornstarch gets well coated on the chicken pieces. Heat sesame oil in a deep non-stick pan to medium heat. Add chicken and stir fry for 10 minutes on low medium flame. Make sure the chicken is well cooked, that is, the inside of the chicken should no longer be pink. Once well cooked, remove it and set aside.

In the same pan, peanuts. Once it is well roasted, add green onions + finely chopped garlic pods + finely chopped ginger + red pepper flakes and stir fry for a minute. Combine vinegar and soysauce with lil sugar and salt in a separate bowl. Taste it to make sure that it suits ur tastebuds. Add this sauce to the pan and also it to cook for a minute. Then add the already cooked chicken to the pan and toss it well to coat it with the sauce. Cook for another couple of minutes.

Sending this to Viki's event "Side dish for Chapathi"...

Marinated Mutton Curry

Ingredients:

• Mutton - 10 pieces
• Turmeric pdr - 1/4 tsp
• Red Chilli pdr - 1 tsp
• Mutton masala curry - 1 tsp
• salt - as req
• garam masala - 1/2 tsp
• yogurt - 1 tbsp
• egg - well beaten - 1
• ginger garlic paste - 1 tsp
• coriander leaves for garnish
• curry leaves - as req
• onion - 1 small
• tomato - 1 medium

Preparation:

Marinate mutton in turmeric pdr + red chilli pdr + any mutton masala curry pdr + salt + garam masala + yogurt + well beaten egg + ginger garlic paste. Allow this to marinate to atleast half an hour.

Heat oil in a pan. In heated oil, add whole garam masala + curry leaves + onion. Saute onion till it turns golden brown. Then add tomatoes to this and saute till itz completely mushy. Finally add the marinated mutton. Adjust the salt and add very lil water if necessary. Close the pan and allow it to cook in low medium flame really well. Cook till the oil separates. Make sure that you saute in between at 5 minutes break so that it does not burn. After the meat gets cooked, switch off the flame. Garnish with coriander leaves.

Sending this to Viki's event "Side dish for Chapathi"...

Eggy Onion Curry

Ingredients:

• Onion - 1 Big
• Broken Urad Dhal - 1/4 cup
• Dry Red Chillies - 3
• Tamarind paste - 1/2 tsp
• Salt to taste.
• Oil
• Curry Leaves
• Turmeric pdr - 1/4 tsp
• Frozen Peas - 1/2 cup
• Boiled eggs - 2 ( or as req)

Preparation:

In a pan, add oil. When oil is hot add mustard seeds + curry leaves + finely chopped onion. Once the onion changes color add lil turmeric pdr. Switch off the flame and set aside to cool.

In the same pan, add a tsp of oil, urad dhal + red chillies and curry leaves. Saute till the dhal changes color and then switch off the flame. Once cool, grind it well. Add salt, tamarind paste and the sauteed onion mixture and grind well to an almost smooth paste.

To the pan, add some oil + ground onion paste + frozen peas and saute it well. Cook really well. The more you cook, the more the taste. Juz couple of minutes before you switch off the flame, stir in the already boiled slit eggs to the curry.

Goes excellent with dosa, idli, roti and poori. Also this is a best option to take when you travel. You can skip the egg if u want to in this recipe.

Nilgiri Mutton

Ingredients:

• Mutton - 10 medium pieces
• Cloves - 3
• Cinnamon - 2 inch
• Cilantro - 1 bunch
• Peppercorns - 1 tsp
• Garlic pods - 5
• Mint leaves - lil
• GInger - 1 inch
• salt - as req
• Green chillies - 5
• oil
• Onion - 2 medium ground to paste
• curd -1 cup
• water - 1/2 cup
• splash of lemon juice

Preparation:

Clean, wash and squeeze the water from the mutton pieces.

Grind 3 cloves + 2 inch cinnamon + 1 bunch of cilantro + 1 tsp peppercorns + 5 flakes of garlic + lil mint leaves + 1 inch of ginger + salt + 5 green chillies.

Marinate the meat with the ground paste for minimum half an hour. Also add some lemon juice to the marinade.

In a pan, heat some oil. To the heated oil + add onion paste + marinated meat with the masala. Cook till the oil leaves from the masala and the meat gets cooked well. Cook on medium heat. Then add curd (1 cup) + 1/2 glass of water and cook covered for another 10 more minutes. When the oil leaves from the curry, switch off the flame. Add some lemon juice juz couple of minutes before switching off the flame. Your nilgiri mutton is ready to be served.

Chicken Kurma

Ingredients:

• cashewnuts - 2 tbsp
• poppy seeds - 2 tbsp (opt)
• coconut - 1 cup grated
• oil - 1 tbsp
• whole garam masala
• Mustard seeds - 1/2 tsp
• cumin seeds - 1 tsp
• Onion - 2 medium
• salt - as req
• turmeric pdr - 1/4 tsp
• Ginger garlic paste - 1 tsp
• Curry leaves - 5 nos
• Green chillies - 2 or 3 nos
• Curd - 1 tbsp
• Coriander pdr - 1 tsp
• Cumin pdr -1 tsp
• Pepper pdr - 1/2 tsp
• Chicken pieces - 7 or 8 small
• Cream - as req (opt)
• Coriander leaves for garnish

Preparation:

Grind cashew-nuts and coconut, with very lil water to a fine paste. You can also substitute cashews with poppy seeds thou the cashew give more richness to the dish.

To heated oil, add whole garam masala (cloves, cinnamon, cardamom, bayleaf) + mustard seeds. Once the mustard seeds splutter, add cumin seeds + onion + salt + turmeric pdr + gg paste + curry leaves + green chillies + already ground paste + curd + coriander pdr + cumin pdr + chicken + pepper pdr + cream (opt). Once the chicken gets cooked well and the spices leave their raw smell, switch off the flame, Garnish with some coriander leaves.

Fried Fish Onion Curry

Ingredients:

• Frozen Salmon Fish(already spiced up) - 2 ....available in stores. You can also marinate fresh fish for minimum one hour and use it.
• Onion - 1 medium
• Coriander pdr - 2 tbsp
• Ginger garlic paste - 1 tbsp
• Chilli pdr - 1 tbsp
• Turmeric pdr - 1/2 tsp
• Chopped coriander - 2 tbsp
• salt - as req
• mustard seeds - 1 tsp
• curry leaves - as req
• lemon juice - 1 tsp

Preparation:

I had bought some Salmon fishes last week which have been marinated already and packed up so tat all we have to do is juz take it, bake it and eat it ...Juz baking the fish sure made my work much easier, but I cudn't stick on to the easier version much for a long time...It was getting bored to make a dish with no special touch of mine...Tatz hw the fried fish onion curry came into existence...so, now for the recipe :)

First in pressure cooker, put finely chopped onion, coriander pdr, Ginger garlic paste, Chilli pdr, Turmeric pdr, finely chopped coriander leaves. Add very lil water as onion when cooked leaves water. Pressure cook this for 2 whistles and then set it aside. Once the pressure leaves, open the cooker.

      Since the spiced up salmon fish was frozen, i defrosted it in microwave for 5 mins. Then I cut the fish into small pieces and fried them in very lil oil. Once the fish pieces are fried, take the pieces out from the oil and keep them aside. To the remaining oil, add mustard seeds, curry leaves, already pressure cooked masala. Saute till the masala water leaves from the curry well and till the masala smell leaves. Juz couple of minutes before switching off the stove, add the fried fish pieces. After switching off the stove, add a dash of lemon juice and garnish with some coriander leaves.

Chicken Vindaloo

Ingredients:

For Marination paste:

• Black Pepper - 1/2 tsp
• Cumin seeds - 1 tsp
• Corriander seeds - 1 tsp
• Peppercorns - 1 tsp
• Turmeric pdr - 1/4 tsp
• Dry red chillies - 2
• Cloves - 3
• Cinnamon - 1/2"
• Ginger - 1/2"
• garlic pods - 3

For Curry:

• Oil - 1 tbsp
• Bay leaf - 1
• cardamom - 2
• Onion - 1 medium
• Green chilli - 1 or 2
• Salt - as req
• Water - as req
• Tamarind paste - 2 tsp
• Vinegar - 1 tsp
• Sugar - 1/2 tsp
• Corainder leaves - for garnish

Preparation:

Dry Roast the marination ingredients...Cool them...Grind them n set them aside.

Rub this marination paste on the chicken well. Marinate for at least one hour.

To oil, add bay leaves + cardamom + onion + marinated chicken. Saute till brown. Then add green chillies + salt + req amout of water. Cover and cook on low medium flame for minimum 30 minutes. Finally add tamarind paste. Cook on low flame for 5 mins. Finally juz couple of minutes before switching off the stove, add vinegar and sugar. After switching off the flame garnish with some coriander leaves.

Chicken Tikka Masala

Ingredients:

For Blending:

• Cashew - 5 nos
• Tomatoes - 2 medium

For Marination:

• Chicken - 15 pieces
• Turmeric pdr - 1/4 tsp
• Any Chicken Curyr pdr - 1 tsp
• Ginger garlic paste - 1 tsp
• Kasthuri Methi - 1 tsp
• Curd - 1 cup
• Lemon juice - 1/2 tsp
• Salt - lil
• Oil - 1 tsp

Other Ingredients for the Masala:

• Cloves - 2
• Cinnamon - 1
• Cardamom - 2
• Cumin seeds - 1 tsp
• Finely chopped or ground onion - 1 medium
• Salt
• Chilli pdr - 1 tsp
• Cumin pdr - 1 tbsp
• Coriander pdr - 1 tbsp
• Cream (opt) - I used half n half - 1 tbsp
• Corianderleaves - for garnish

Preparation:

Blend Cashewnuts(5) and Tomato(2 medium) and keep aside.

Marinate Chicken with turmeric pdr + any chicken curry pdr + Ginger garlic paste + Kasthuri Methi + Curd + 1/2 tsp lemon juice + Salt + oil. Marinate the veggies (capsicum, onion, tomato, green chilli) with the same spices as mentioned above.

Fry the chicken and the veggies in a pan else grill them in a griller. Once they get well cooked, set it aside.

In heated oil, add whole garam masala(cloves, cinnamon, cardamom) + cumin seeds + finely chopped onion (you can also grind it to a paste) + salt + chilli pdr + sprinkle some water + turmeric pdr + cumin pdr + corriander pdr + blended tomato paste. Cook this closed for 2 mins. After 2 minutes and the spices smell leaves, add the grilled chicken and veggies. Finally add some cream (opt) and garnish with coriander leaves.

Chicken Kulambu (Type 3)

Ingredients:

• Turmeric pdr - for marination
• Chicken pieces
• Oil
• Poppy seeds - 3 to 4 tbsp
• Coconut grated - 1/2 cup
• Whole garam masala(cumin , cloves, cardamom) - as req
• Onion - 1 large
• Cumin seeds - 1 tsp
• Ginger garlic paste - 1tbsp
• Corriander pdr - 2 tsp
• Chilli pdr - 1 tsp
• Curry leaves
• Water - as req
• Pepper pdr -1 tsp
• Coriander leaves - for garnish

Preparation:

Marinate chicken pieces with turmeric pdr paste. Shallow fry these chicken pieces and keep it aside.

On low flame Dry roast poppy seeds and grated coconut in a pan. Once it poppy seeds turns color switch off the flame. Grind this to a paste.

To the heated oil in a pan, add whole garam masala + cumin seeds + onion + salt + gg paste + turmeric pdr + poppy coconut paste + 2 tsp corriander pdr + 1 tsp cumin pdr + curry leaves + chicken + water . Cook closed till the juice from chicken oozes out. Finally juz before couple of minutes of switching the flame, add pepper pdr. Garnish with coriander leaves.

Eggy Shrimp Ginger Curry

Ingredients:

For Marination:

• Shrimp - 25 nos
• Soysauce - 1 tbsp
• Vinegar - 1 tbsp
• salt - very lil
• Cornflour - 1 tsp

Other Ingredients:

• Eggs
• Capsicum
• Finely grated or chopped ginger
• Ginger garlic paste - 1 tbsp
• Onion - 1 medium
• Green Chilli - 1 or 2
• Coriander - 1 tbsp
• salt
• Pepper pdr - 1 tsp
• Lemon juice - a splash

Preparation:

Grind Onion, green chilli and coriander leaves to a paste.

Boiled eggs and keep aside.

Marinate shrimp in soy sauce, vinegar, cornflour, salt for 20 minutes

To heated oil add capsicum, finely grated or chopped ginger (add as much as u want). Then add some ginger garlic paste. Saute till the raw smell from the garlic leaves. Then add already ground onion paste. "ONLY" after the raw smell of the onion leaves, add the marinated shrimp to the curry, salt and cook for another 5 minutes on medium flame. Couple of minutes before you switch off the flame, add the boiled eggs to the curry (itz ur choice to make vertical slits on 'em)

Just before switching off the flame add pepper pdr to the curry and also add a splash of lemon juice.

Mutton Curry

Ingredients:

• Oil
• Cumin seeds - 1 tsp
• Onion - 1
• Red chilli pdr - 1tbsp
• Turmeric pdr - 1/4 tsp
• Curry leaves - 1o nos
• Cinnamon stick - 1
• cloves - 2
• Ginger - 1 tbsp(chopped)
• Mustard seeds - 1 tsp
• Mutton pieces
• Tomato - 1
• salt
• water
• coconut - 1 inch
• fenu greek seeds - 1 tsp
• boiled egg - 2

Preparation:

In a kadai, heat some oil. To the heated oil add cumin seeds + onion..saute till the onion changes color. Simmer the flame and then add red chili pdr to the sauted onions. Saute for a couple of minutes and then switch off the flame. Cool and grind together with turmeric pdr + curry leaves (4 or 5) + cinnamon stick(1) + cloves(2) + ginger(1 tsp).

In a pressure cooker, add oil and heat it. To it add mustard seeds + curry leaves + mutton pieces + already ground paste + Tomatoes + salt + req amount of water and then close the cooker for 3 or 4 sounds. Simmer the flame for 5 minutes. Once the pressure leaves the cooker, open the cooker, add Coconut and Fenugreek seeds ground paste, vertically slit boiled eggs. When the kulambu just starts to boil, switch off the flame and garnish with some coriander leaves.

Chicken Kulambu

This is my amma's version of chicken kulambu...Have always loved it and will sure love it forever...who wud dislike their mom's cooking :) Juz preparing the kulambu this way, makes me feel so much at india, in my always cozy house...

Ingredients:

• Oil
• Cloves - 2
• cardamom - 2
• Cinnamon stick - 1
• bay leaf - 1
• Onion - 1 medium
• Tomatoes - 2 nos
• Ginger garlic paste(gg paste) - 1 tbsp
• Chicken pieces
• Turmeric pdr - 1/4 tsp
• red chili pdr - 1 tbsp
• Garam masala - 1/4 tsp
• salt - as req
• Water
• Coriander leaves for garnishing.

Preparation:

In a pressure cooker add Oil + whole garam masala (cloves, cardamom, cinnamon sticks, bay leaf) + Finely cut onion --> saute till the onion becomes golden brown. Then add gg paste and saute it till the raw smell leaves. Now add Tomatoes + chicken pieces + chili pdr + turmeric pdr + garam masala + water. Then close the pressure cooker after adding req salt.

Leave the cooker for 2 whistles and then slow the flame for 2 minutes before you switch off the flame. Finally garnish with coriander leaves. Your chicken kulambu is ready to be served.

Coconut Shrimp Curry

Before starting, I juz want to say the veggies out there, to replace the shrimp with some veggie of ur choice and to continue with the recipe...you gotto to try it..don't miss the taste...

Ingredients:

• Methi seeds - 1/2 tsp
• Fenugreek seeds - 1/2 tsp
• Green chili - 2 nos
• Ginger - 1/2 inch
• garlic pods - 2
• Coconut milk - a lighter one and a thicker one...
• Oil
• Onion - 1 medium
• Curry leaves
• Shrimp - 20 nos
• Butter - 1 tbsp
• Coriander leaves - for garnishing
• Lemon Juice - a tsp

Preparation:

Grind Methi seeds + fenugreek seeds + green chillies + ginger + garlic pods.

Grind the coconut with water to take 2 levels of coconut milk. The first being the thicker than the second one.

In a pan, heat some oil. To the heated oil, add Onion...Saute till the onion becomes translucent. Then add curry leaves + already ground paste + Shrimp + salt + Lighter coconut milk(the second one)...Cook till the shrimp is well cooked...Then add the thicker coconut milk(the first one)...Once the curry starts to boil, switch off the flame....After switching off the flame, add butter, coriander leaves and then a tsp of lemon juice.

Fish Curry

Ingredients:

• Tamarind - size of a small lemon
• Large onion - 1
• Shallots - 10 (opt)
• Garlic pods - 6
• Chili pdr - 1.5 tbsps
• Turmeric pdr - 1/4 tsp
• Salt - as req
• Tomato - 1
• Methi seeds - 1 tsp
• Curry leaves
• Fish

Preparation:

Soak tamarind in water for minimum 10 mins and extract the juice.

Grind coarsely 1/2 of a large onion and 6 garlic pods. Make sure you don't grind them to paste consistency.

In oil, fry the 10 shallots or 1/2 of a large onion till they turn golden brown in color. Now reduce the flame and then add chilli pdr to the onions. Saute for another couple of minutes and then switch off the flame. Cool this and grind it to a paste. If you need more spice then you can add more chilli pdr to this. If not sure, no worries, you can always alter the spice when the curry is almost done.

Now in a pan, heat oil, add methi seeds, curry leaves, coarsely grounded onion and garlic. Saute till for 2 mins and then add the finely grounded onion and chilli pdr paste. Add water if necessary. After 5 mins of cooking, add the tamarind paste, mashed tomato and salt as req. Now all you have to do is allow this to cook on medium-high flame till the oil floats on the top of the curry. That is when you know that you curry is ready for the fishes. Add the fishes. Check the salt and spice. Cook for another 10 minutes on low flame. Remember that fish gets cooked very soon. So don't cook them for a long time. Garnish with fried curry leaves finally. Switch off the flame. Your Fish Curry is ready to be served.

Note: Fish curry is usually more tastier when cooked early and then served after a couple of hours. Trust me, they are delicious when served the next day. Try it and I'm sure you will agree with me.

Egg in Tamarind Sauce

Ingredients:

• Oil
• Mustard seeds - 1 tsp
• Red chili - 1
• Methi seeds - 1 tsp
• Cumin seeds - 1 tsp
• Onion - 1
• Curry leaves
• Green chili - 1
• Turmeric pdr - 1/4 tsp
• Ginger garlic paste - 1 tbsp
• Water
• Cumin pdr
• Coriander pdr
• Coconut pdr
• Chili pdr
• Tamarind juice
• Sugar - a pinch
• Boiled eggs
• Coriander leaves

Preparation:

In heated oil add mustard seeds + red chili + methi seeds + cumin  seeds + onion + curry leaves + green chili . Fry all the above mentioned ingredients till they turn light brown.

Now add turmeric pdr + ginger garlic paste + lil water + cumin pdr + coriander pdr + coconut pdr + chili pdr + tamarind juice + water + a pinch of sugar + boiled slited eggs. Simmner for another 3 minutes and then garnish with coriander and serve.