This delicious Indian vegetarian dish, Egg Kulambu, is worth trying for the unusual combination of tamarind and sugar. If you don't have a spice grinder, use a mortar and pestle or substitute with pre-ground spices.
1/2 teaspoon fennel seeds
1/2 teaspoon cumin seeds
1/2 teaspoon whole black peppercorns
3 tablespoons vegetable oil
1/2 teaspoon ground turmeric
1 large onion, sliced thin
2 tomatoes, chopped
6 cloves garlic, minced
1 tablespoon minced fresh ginger
1 teaspoon ground chilli
1/2 teaspoon ground coriander
1/4 cup shredded coconut
1/4 cup (60g) raw sugar
1/2 teaspoon tamarind paste
1 pinch salt to taste
1/4 cup chopped fresh coriander
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Place the eggs in a saucepan in a single layer and fill with water to cover by 2cm. Cover the saucepan and bring the water to a boil; remove from the heat and let the eggs stand in the hot water for 15 minutes; drain. Run cold water over the eggs to cool completely; peel. Cut 4 slits into each of the eggs.
Roast the fennel seeds, cumin seeds and peppercorns in a small frypan over medium heat until very fragrant; grind into powder. Set aside.
Heat the oil in a large frypan over medium heat. Stir the turmeric into the oil. Quickly fry the eggs in the hot oil on all sides, about 2 minutes. Remove and set aside.
Cook the onions in the hot oil until golden brown; add the ginger, garlic and tomatoes and continue cooking until the tomatoes are soft. Stir the ground seed mixture, ground chilli and ground coriander into the onion mixture and cook another 1 to 2 minutes.
Pour the water into the frypan. Add the coconut, sugar, tamarind and salt; return to a boil and cook until the mixture thickens, about 5 minutes.
Reduce heat to medium-low; add the eggs and allow to simmer another 10 minutes. If the sauce is too thick, thin out with a little water. Garnish with the coriander leaves to serve.
Make it More Traditional:
You can substitute palm sugar for a more traditional taste, or add crab instead of eggs for a seafood version.