Egg Pulusu is an archetypal
Andhra cuisine with tamarind pulp and an assortment of exquisite Indian spices
cooked together. I adapted the recipe from Sanjeev Kapoor. Though I have kept
the ingredients more or less similar to what he has used, but I slightly
twisted the preparation according to my taste bud.
Ingredients: Cooking
time: 30 minutes
ü 8 hardboiled eggs (peeled)
ü 1 onion (chopped)
ü 2 tomatoes (chopped)
ü 4-5 green chillies (chopped)
ü 2 tsp ginger-garlic paste
ü 1 tsp cumin seeds
ü 2 tsp coriander seeds
ü 1 tsp fenugreek seeds or methi
ü 1 tsp turmeric powder
ü 1 tsp kashmiri red mirch
ü Salt to taste
ü 1 tsp concentrated tamarind extract (diluted
in 2 tbsp of water)
ü White oil for cooking
For sauté:
ü 1 tsp black mustard seeds
ü 5-6 curry leaves
Method:
1) Heat 1 tbsp of oil in a
frying pan. When oil turns smoking hot, add fenugreek seeds, cumin seeds and
coriander seeds. Allow them to sizzle. Add the onion and fry till golden brown
in color. Then grind them together into fine paste. Set aside.
2) Heat oil in a wok. Make
few incisions on all around the eggs with the help of a knife. Toss the eggs in
a pinch of turmeric powder and salt.
3) When oil comes to a
smoking point. Slide in the eggs and fry them till golden brown in color. Take
them off the flame and keep aside.
4) Into the same oil, now
add the ingredients for sauté and wait for them to crackle.
5) Quickly add green
chillies, tomatoes and ginger-garlic paste. Sauté for 5 minutes.
6) Add turmeric powder,
kashmiri red mirch and the masala paste made above. Sauté till oil leaves the
sides.
7) Add tamarind extract,
salt and required amount of water for gravy. The gravy will be thick in
consistency, so avert adding too much water. Cook for 2 minutes.
8) Slide in the eggs and
cook covered for couple of minutes to let the spices combine into a robust
flavour.
9) Serve hot with rice or
pulao.
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