Author Notes: This recipe comes from Meera Sodha's Made in India. If you can't find tamarind paste, substitute equal parts lime juice and brown sugar. And serve it with her perfect rice: https://food52.com/recipes... —Kenzi Wilbur
tablespoons canola oil
onions, finely sliced
medium eggs, at room temperature
cloves of garlic, crushed
teaspoon tamarind paste
teaspoon chili powder
teaspoon ground turmeric
cup plus 2 tablespoons coconut milk mixed with 1/2 cup water
Rice, for serving (https://food52.com/recipes...)
- Put the oil into a large, deep-sided frying pan on a medium heat and when it's hot, add the onions. Fry them for 15 to 20 minutes until brown and caramelized.
- While the onions are cooking through, put the eggs into a large saucepan, cover generously with water and, bring to a boil. When the water comes to a boil turn the heat down to a simmer and set a timer for exactly 6 minutes for just-set hard boiled egg.
- Add the garlic to the onions, stir well and cook for 2 to 3 minutes. Add the tamarind paste, chili powder, salt, sugar, and turmeric, stir-fry for a minute, then pour in the diluted milk. Bring the mixture to a boil and turn down to a simmer.
- When the eggs have finished boiling, plunge them into cold water for a couple of minutes, then peel them. Rinse, halve them, and fold into the coconut sauce, then take the pan off the heat.
- Serve on a bed of rice or with paratha or chapatis.
- This recipe is a Community Pick!