Ingredients:
- 6 large eggs
- 1 1/2 tablespoons tamarind pulp
- 1/2 cup boiling water
- 1 tablespoon coconut or other cooking oil
- 1 teaspoon brown mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon fenugreek seeds
- 1 1/2 tablespoons skinned split urad dal, rinsed
- 2 fresh chilies, seeded and finely chopped
- 2 teaspoons fresh ginger, minced or grated
- 1 teaspoon turmeric
- 1 teaspoon chat masala
- 1/4 teaspoon asafetida
- 1 tomato, diced
- sea salt to taste
- chopped fresh parsley or cilantro for garnish
Instructions:
- Begin by boiling the eggs. Cover the eggs with water in a medium saucepan and bring to a boil. Boil for 8 minutes, and then plunge the eggs in ice water. Let sit for 10 minutes, then remove from the water, peel, and set aside.
- Meanwhile, soak the tamarind pulp in the boiling water for 30 minutes. Strain, reserving the soaking liquid, pressing out as much liquid from the pulp as possible. Discard the pulp and set the water aside.
- In a medium saucepan, heat the oil over medium heat. When hot, add the mustard seeds, cumin seeds, fenugreek seeds and urad dal. Stir and fry until the mustard seeds turn grey and begin to splutter and pop. Add the chilies, ginger, spices and asafetida, and stir and fry for another minute or two until fragrant. Stir in the tomato, tamarind water and salt. Simmer for 5 to 10 minutes until thickened. Add the eggs, stir to coat, and gently simmer for a few minutes to heat throughout. Garnish with fresh parsley and serve.
Makes 2 to 3 servings