Egg Pulusu

Ingredients:
2 tbsp Oil
5 Curry Leaves
½ tsp Methi Powder
½ tsp Garlic Paste
1 small Onion Chopped
1 ½ tsp Ginger Garlic Paste
2 tsp Onion Paste
6 Eggs boiled
1 tbsp Coriander Powder
2 tsp Chili Powder
½ tsp Turmeric Powder
Salt to taste
1 tbsp Yogurt
2 tbsp Tamarind Paste
1 ½ tsp Til/Sesame Powder
1 tsp Sugar (opt)
Cilantro for garnish

For Onion Paste
½ tsp Oil
½ Onion small, chopped
½ Tomato small chopped
1 tsp Cumin Seeds
2 Cardamoms
2 Cloves
Method:
In a pan add all the ingredients required to make the onion paste. When onions turn golden brown remove from heat, let cool. Make a fine paste using little water.
Heat oil in a sauce pan, add curry leaves, methi powder, garlic.
Add onion and when they turn translucent, add ginger garlic paste, onion paste and fry for a minute.
Add boiled eggs, coriander powder, chili powder, salt and turmeric and fry until all the spices coat the eggs well.
Add yogurt and cook until oil separates.
Add 3 cups of water and tamarind paste and mix well. Check for sourness and add more tamarind paste if required.
Bring to a boil and cook for 10 – 15 minutes on medium heat.
Add sesame powder and sugar, if you are using it, and simmer for another 3-4 minutes.
Garnish with cilantro and serve hot with rice and plain dal.