|Tamarind||25 Gram, soaked in water|
|Jaggery piece||1⁄2 Inch (panela)|
|Onions||1⁄2 Cup (8 tbs)|
|Green chillies||3 , cut lengthwise|
|Methi seeds||1⁄4 Teaspoon (fenugreek)|
|Mustard seeds||1⁄2 Teaspoon|
|Jeera||1⁄2 Teaspoon (cumin seeds)|
|Dhaniyar powder||1⁄4 Teaspoon (coriander powder)|
|Turmeric powder||2 Pinch|
|Chilly powder||To Taste|
Boil eggs separately, peel the shell. Make small slits on the sides of the eggs (this allows the gravy to seep in). Keep aside.
Soak 25 gms tamarind in water for 10 mins.
Heat 3 tbs oil in a deep vessel. Add mustard seeds & allow them to splutter. Add cumin seeds, methi seeds, onions, green chillies, curry leaves & saute until onions fry well.
Add boiled eggs. Add turmeric powder, dhaniya powder, salt & chilly powder. Mix well
Add Tamarind juice (squeeze the juice out of the tamarind soaked in water & throw away the pulp).
Add 1 cup water. Bring the mixture to several boils (until the gravy thickens). Add the small jaggery piece and stir until the piece melts.
Garnish with some cilantro (optional)