Eggs Gravy - Kodi Guddu Pulusu

A few tips for boiling eggs:

• Bring water to boil in a sauce pan. When the water starts bubbling up, with a slotted spoon, slowly slide in one egg at a time into boiling water. Let the eggs cook for 10-12 mts in the water. Switch of the flame. Allow to cool off a bit and remove the shells. When in hurry. discard hot water and run the eggs in cold water under a tap and remove the shells. 
• Another alternative I follow while boiling eggs is, pressure cook eggs with 4 cups of water to 1 whistle. Let the pressure settle down, then remove the lid, discard the water and remove the shells of the eggs. 

Ingredients:
4 eggs (boiled, shells removed and make slits lengthwise)
lemon sized tamarind (soaked in 1/2 cup warm water and extract pulp out of it)
4-5 tsps oil

Eggs Gravy

1/4 tsp fenugreek seeds (methi seeds)
1 tsp mustard seeds (avalu)
1 tsp cumin seeds (jeera)
4 dried red chillies
curry leaves - 2 sprigs
4 medium sized onions - finely chopped (makes 3 cups of chopped onions)
6 green chillies - finely chopped
1/2 tsp turmeric
1 tsp ginger & garlic paste
1 tbsp coriander powder
1 tbsp cumin powder
1 tbsp red chilly powder (adjust according to your spice levels)
3 tbsps sugar
Salt to taste
Coriander leaves - 4 sprigs (finely chopped)

How to prepare:

• In a kadhai/wide pan, heat 1 tsp oil. Add pinch of turmeric and drop in boiled eggs gently into the pan. Fry on medium flame for about 2-3 mts till brown spots start appearing on the eggs. Remove and set aside.
• Add remaining oil ( 3 tsps) in the kadhai. Reduce the flame to low. Add in methi seeds and fry for 20 seconds. Add mustard seeds, cumin seeds and allow to splutter then add red chillies and fry for about 30 seconds. 
• Throw in curry leaves, chopped green chillies and chopped onions. Add turmeric (1/4 tsp), salt. Increase the flame to medium and fry till the onions turn soft and light brown. 
• Once the onions turn light brown, add ginger garlic paste and fry for about 1 to 2 mts till the raw smell disappears. 
• Add cumin powder, coriander powder and chilly powder. Mix well and fry for 1 minute.
• Add squeezed tamarind juice/pulp + 1 cup of water and bring it to boil. Add sugar. Adjust salt and chilly powder. Simmer and let it cook for about 3-4 mts.
• Gently add in all the fried eggs, dropping one egg at a time. Allow to cook for about 10-15 mts till the gravy thickens.
• Garnish with coriander leaves and serve hot with steamed rice.