Egg pulusu / eggs and arbi in tangy sauce,
Ingredients:
Eggs – 4,boiled, peeled and kept ready,
Onion – 3, medium, ( sliced fine ),
Green chilli – 3, each slit into 2,
Red chilli powder – 1 Tsp,
Haldi – 1/8 Tsp,
Dhania powder – 1,Tablesp,
Ginger garlic paste – 1/2 Tsp,
Salt,
Tomato puree 1 Tablesp,
Tamarind paste – 2 and 1/2 tsp mixed in 150 ml of water and kept ready,
Arbi/ colocasia/ chama gadda – 3,medium size,boiled , peeled and cut into 1 and 1/2 inch cubes,
Oil – 3 Tablesp,
Methi seeds – A pinch,
Curry leaves – A sprig,
Chopped coriander leaves – 1 Tablesp.
Method:
1).Heat 2 tsp of oil ,add haldi and fry the eggs lightly till they change colour and little browned. Remove and keep them aside. Add arbi pieces with little salt and lightly fry them. Remove and keep them aside.
2).Heat remaining oil ,add methi seeds and curry leaves. Stir for a second, add green chilli, onions and ginger garlic paste and fry till onion becomes pink and raw smell of ginger garlic paste disappears.
3).Add tomato puree, dhania powder, chilli powder and cook for few seconds.
4).Now pour the tamarind water and required amount of salt. When it starts boiling,add fried eggs and arbi pieces . Cover with lid and allow to cook for 2 minutes till the gravy little thickens.
5).Add a tsp of rice powder mixed with a tablesp of water into the prepared pulusu curry to make the gravy a little more thicker .( Optional ).
6).Garnish with chopped coriander leaves. Best served with hot plain rice/ idli/ dosa etc
Tip:
a).You can use pressure cooker ( preferably 3 litres cooker ) for boiling eggs and arbi in one go. Keep the arbi in cooker along with some water.Keep the eggs in a long stainless steel container in the centre of the cooker, closed with a small lid. Pour little water in egg container. Pressure cook for 2 Whistles.
b).You can add other vegetables like brinjal, bottle gourd, bhendi, drum sticks etc. for this curry for variation.
c).For all pulusu curries we add little jaggery to balance tangy taste ( in Andhra ) .This is optional.