South Indian style egg curry

Soak the tamarind in two cups of water and remove juice.

In mixer jar grind coconut, half of onion, half of tomato half of garlic and pepper to a fine paste.

Mix the paste with the tamarind juice. To it add one cup of water, the coriander powder, chili Powder, turmeric powder and salt and mix well.

In a saucepan or a broad kadhai heat oil, add Fenugreek seeds, the remaining garlic, onion and tomato. Saute for few minutes.

Finally add the tamarind juice and close the lid. bring to boil now simmer the stove and let it boil for ten minutes.

Now add broken eggs one by one to it, don't stir the curry for ten minutes after putting the eggs in the curry otherwise the eggs will get mixed up.

After ten minutes, slowly stir the curry and let it boil for another ten minutes.

Serve hot with rice.