Eggs don't feature all that often on my menus, but when they do, I enjoy spicing them up. My latest egg curry was served up for a light dinner when I wanted something protein packed but not terribly time consuming. Hard boiled eggs are here served smothered in a spicy and tangy tamarind based tomato sauce with urad dal. The addition of tamarind adds a pleasant sweetness to the curry, with texture from the urad dal and some zestiness from the tomato.
The ingredients can be prepped while the eggs are boiling. Once the sauce has thickened, the eggs are folded in, warmed and served up in hardly anytime at all. If desired, serve some rice on the side.
|Easy Egg Curry with Urad Dal and Tamarind|
|Recipe by Lisa Turner|
Published on December 27, 2014
Simple curry of hard-boiled eggs simmered in a tangy and zesty tomato and tamarind sauce
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Other egg curries to try from my kitchen:
South Indian Egg Curry
Goan Egg Curry with Tamarind and Coconut
Egg Masala Curry in a Spicy Tomato Gravy
Shahi Egg Curry