Hyderabadi Egg Curry

Tamarind paste

In a bowl mash lemon size tamarind with ¼ cup of warm water

Strain by using a strainer and keep it aside.

Masala

Heat a pan and dry roast peanuts, sesame seeds, desiccated coconut until turns golden brown
Grind and make a smooth paste.

Curry

Heat oil in kadhai and add mustard seeds, cumin seeds, 2 sprig curry leaves
Add green chilli, red chilli once curry leaves starts splutter

Sauté once and add chopped onion
Cook until onion turn slightly brown

Add ginger-garlic paste and peanuts paste to it and sauté for another minute
Add red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala powder, salt and mix one more time.

Add ¼ cup water to it.
Put the lid on and let it cook for 5 minutes on low flame.

Add tamarind pulp, 4 eggs, mint leaves, 1 cup water and let it cook on low flame
Garnish with coriander and serve hot with brown rice.