	Eggs	4 (Boil and put slight cuts vertically)
	Onion	3 , finely chopped
	Tomato	1 , finely chopped
	Curry leaves	1 Tablespoon
	Green chilly	3 , slit lengthwise
	Ginger garlic paste	3 Teaspoon
	Tamarind juice	1⁄2 Cup (8 tbs)
	Coconut paste	3 Teaspoon
	Jaggery/Sugar	2 Teaspoon
	Turmeric powder	1 Teaspoon
	Red chili powder	3 Teaspoon
	Coriander powder	4 Teaspoon
	Salt	To Taste
	Oil	30 Milliliter (For frying)
	Pepper powder	2 Teaspoon
	Cilantro	1 Teaspoon (for garnishing)
	Cinnamon sticks	2
	Cloves	2
	Mustard seeds	1 Teaspoon
	Methi seeds/Fenugreek seeds	1 Teaspoon
	Cumin seeds	1 Teaspoon

Nutrition Facts

Serving size

Calories 275 Calories from Fat 141

% Daily Value*

Total Fat 16 g24.5%

Saturated Fat 2.8 g14.1%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 341.5 mg14.2%

Total Carbohydrates 27 g9%

Dietary Fiber 7.7 g31%

Sugars 10.9 g

Protein 11 g21.4%

Vitamin A 17% Vitamin C 58.4%

Calcium 13.7% Iron 27.8%

*Based on a 2000 Calorie diet

Directions

1. Heat oil in kadai, add all the given seasoning ingredients and saute.
2. Add the onion, green chilly, cury leaves and saute for 2mins.
3. Add the ginger-garlic paste and saute. Add the tomatoes and saute till nicely cooked.
4. Now add the turmeric, salt, red chilly, coriander powder and saute.
5. Add the tamarind juice, coconut paste and bring it to boil till the curry thickens.
6. Now add the eggs, simmer add the jaggery and boil for 5mins till the oil floats on top.
7. Sprinkle pepper powder and cilantro.

Tastes excellent with hot plain rice/jeera rice .