Eating vegetarian and reducing tomatoes is sometimes tricky so I love this recipe for a tamarind egg curry. Ayurveda recommends small doses of tomatoes only as they slow digestion and cause aama. Lots of curries contain tomatoes so it is always great to find recipes which aren’t tomato based. If you have high pitta, omit the garlic and use leeks instead of onions. If you are aiming to reduce kapha or to lose weight, eat with easy cook brown rice.
If serving with naan, a great spelt naan bread recipe can be found here.
Tamarind egg curry
- 3 tbsp ghee or coconut oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 3 chopped onions or 1 whole leek
- 9 curry leaves
- 1 1/2 tsp minced ginger / 2-3 cm chopped ginger (garlic paste
- 1 1/2 tsp minced garlic / 1 large clove garlic
- 1 tsp cumin powder
- 1 tbsp coriander powder
- 1/4 tsp turmeric powder
- 8 - 10 eggs
- salt to taste
- cane sugar to taste
- 100 ml tamarind juice if using concentrate, use 1.5 tbsp and make up to 100ml water
- 150 g garden peas
- Coriander leaves optional, to garnish
- Hard boil eggs (10 minutes from boiling), then remove from pan and peel.
- Heat ghee or coconut oil in a large pan. Add mustard seeds and let them splutter.
- Then add cumin seeds, chopped onions and curry leaves. Fry until the onions turn light brown (this takes a little while, don't rush it or stop too early as the onions give the base flavour). If using leeks, cook until soft not brown.
- Add minced ginger and garlic, coriander powder, cumin powder and turmeric powder. Mix well and saute for a few seconds.
- Add tamarind juice and 500ml of water and bring to the boil.
- Add salt and a little sugar to taste, reduce heat and let it simmer for 10 minutes.
- Add the boiled eggs and peas and let them cook in the gravy for 3 minutes or till you get the required gravy consistency.
- Garnish with chopped coriander leaves.
- Serve with basmati rice, spelt naan or spelt chapattis.