Kodiguddu mulakkaya curry/Egg drumstick curry

Yet another of mom's recipes. Egg drumstick curry is a spicy and tangy tomato gravy curry which mom used to make all the time while we were kids. Back then I am not a big fan of eggs and having drumsticks in the curry used to make my life easy. Now it is a different story - I love eggs and having drumsticks in the curry is a bonus :). This curry is like a party in your mouth with different flavors complementing each other..Give it a try..

Ingredients

6 hard boiled eggs
8 to 10 2 inch drumstick pieces
1 1/2 cup finely chopped onion
1 cup finely chopped tomato
1 tsp ginger garlic paste
half lemon sized tamarind soaked in water
1 tsp red chilli powder
Salt per taste
1/2 tsp Garam masala powder
A sprig of curry leaves
2 tbsp oil
1/4 tsp Sugar
couple pinches of turmeric

Tempering

1/4 tsp Cumin seeds
1/4 tsp Mustard seeds
couple of pinches of asafoetida
1/4 tsp Chana dal

Method

Extract the juice from the tamarind adding 2 cups of water and set aside.
Make slits lengthwise in eggs and set aside. Heat oil in a pan on medium flame. Add the eggs and roast for a minute or two. Set them aside. To the same pan add the tempering ingredients and let them splutter. Add the curry leaves and fry for few seconds without burning them.
Add turmeric powder, onions and salt. Saute the onions till they are translucent and turn light brown in color. Add in ginger garlic paste and fry for a minute till raw smell is gone.
At this point add in red chilli powder and give it a stir. Add in chopped tomato, drumstick pieces and cook for 3 to 4 minutes. Keep stirring in between.
Add in the eggs and give it a stir. Cook for two minutes. Add in tamarind water and bring it to a boil. Add in garam masala and sugar and cook till the gravy comes to desired consistency - usually take 10 minutes.

Garnish with coriander leaves and serve with white rice.

Notes

Depending on the tenderness of the drumsticks, we might have to pressure cook them beforehand sometimes.