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- 4 eggs
- 3 tbsp oil
- 1 medium onion finely chopped
- 1 tsp salt or to taste
- 1/2 tsp turmeric powder (haldi)
- 2 tsp tamarind pulp
- 1 tsp brown sugar
For the Vindaloo masala
- 1 tbsp cumin seeds (jeera)
- 1 tbsp coriander seeds (dhania)
- 1/8 tsp fenugreek seeds (methi dana)
- 8 peppercorns
- 6 cloves
- 4 green cardamoms
- 1″ piece of cinnamon
- 8-10 Kashmiri red chillies
- 2 tbsp ginger garlic paste
- 4 tbsp vinegar
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To begin, hard boil the eggs. Peel and make gashes along the length so that the masala can soak in.
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Prepare the vindaloo paste by grinding together Kashmiri red chillies, ginger garlic paste, cinnamon, cloves, peppercorns, cumin seeds, coriander seeds, and fenugreek seeds with white vinegar into a smooth paste. Add a bit of water if required. You can de-seed the chillies if you want it less spicy. Keep aside.
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Heat 1 tbsp of oil in a pan. Saute the eggs until they lightly colorize. This adds extra flavor to the egg curry.
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In the same pan, heat 2 tbsp of oil. Add in the chopped onions and saute until translucent.
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Add the vindaloo paste, salt, and turmeric powder. Mix well and cook until the oil begins to appear on the sides.
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Now add in the boiled eggs and mix until they are well coated. Add water to make the gravy and bring it to a boil.
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Add in the tamarind paste and brown sugar. Mix well, reduce the heat, and continue to cook for a few minutes.
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Adjust the gravy as per your taste. Check the salt and add more if required. The Hot & Spicy Egg Vindaloo is ready to serve.
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This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Dr. Preeti Chauhan.
