Ragi Sankati with Andhra Egg Pulusu

Ingredients

• 8 pcs Egg (large, hard-boiled and peeled)
• 30 g Tamarind (lemon-sized ball)
• 2 pcs Onion (medium, finely chopped)
• 2 pcs Tomato (medium, finely chopped)
• 3 pcs Green Chilli (slit lengthwise)
• 1 tbsp Ginger Garlic Paste
• 3 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Fenugreek Seeds
• 2 pcs Dried Red Chilli (broken in half)
• 10 pcs Curry Leaves
• 0.5 tsp Turmeric Powder
• 1.5 tsp Red Chilli Powder (adjust to spice preference)
• 2 tsp Coriander Powder
• 2 tsp Jaggery (grated or powdered)
• 1.5 tsp Salt (or to taste)
• 2.5 cup Water (1 cup for tamarind, 1.5 cups for gravy)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Prepare Eggs & Tamarind Extract

   • If not already done, hard-boil the eggs for 10-12 minutes. Cool them in cold water, peel, and make 2-3 shallow slits on each egg. Set aside.
   • Soak the tamarind in 1 cup of warm water for 15 minutes. Squeeze the pulp thoroughly to extract all the juice. Strain the liquid and discard the solids. You should have about 1 cup of tamarind extract.
2. 2

   Prepare the Tempering (Tadka)

   • Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Add mustard seeds and allow them to splutter. Follow with cumin seeds and fenugreek seeds, and sauté for 30 seconds until fragrant.
   • Add the broken dried red chillies and curry leaves. Sauté for another 30 seconds, being careful as they will splutter.
3. 3

   Sauté Aromatics & Build Masala

   • Add the finely chopped onions and sauté for 6-8 minutes until they turn golden brown.
   • Add the ginger-garlic paste and slit green chillies. Cook for 1-2 minutes until the raw aroma disappears.
   • Stir in the chopped tomatoes and cook for about 5 minutes until they become soft and mushy.