Andhra Egg Pulusu Recipe - How To Cook By Harshi's Kitchen

Heat a pan and add 1 tbsp of oil.

Once the oil is hot, add boiled eggs and fry until they form a brown layer on top.

Remove the eggs from the pan once they are partly browned.

Add 2 tsp of oil to the same pan.

Once the oil is hot, add cumin seeds and mustard seeds.

Add roughly chopped onions and fry until they become translucent (about 2 minutes).

Add turmeric powder directly to the oil.

Add ginger-garlic paste and fry for about 3-4 minutes until the oil separates.

Add roughly chopped tomatoes and stir occasionally until they become soft (about 3 minutes).

Add 1 tsp chili powder, 1 tbsp coriander powder, and 1 tsp desiccated coconut powder to the tomato mixture and mix well.

Add salt to taste and let the masalas cook for 1 minute.

Add tamarind juice and mix well, cooking for 2 minutes with the lid on.

Add water (about 1 glass) to achieve a watery consistency and mix well.

Add fenugreek seed powder and pepper powder, and mix again.

Cook the gravy for an additional 5 minutes, stirring occasionally until oil starts to ooze out.

Make slight insertions in the boiled eggs and add them to the gravy.

Add 1 tsp garam masala and mix well.

Cover and cook for another 2 minutes.

Check the seasonings and adjust if necessary before turning off the flame.

Dish out the fried egg stew and serve with roti or rice.

Equipment Needed

Spice Level: