3 large eggs
1 large onion (thinly sliced)
1 large tomato (chopped into small pieces)
1/2 tsp Turmeric powder
1 tsp Red chili powder
1/2 tsp Mustard seeds
1 tsp Ginger garlic paste
1 small lime sized ball of Tamarind (make into pulp)
1 tbsp Oil
salt to taste (I used garlic salt)
1. Whisk the 3 large eggs in a bowl with a pinch of salt and red chili powder. Steam the whisked eggs until well done(they look airy and spongy). Allow to cool and cut into 1 inch pieces.
2. In a wok heat oil throw in mustard seeds once they start spluttering add thinly sliced onions, turmeric powder, red chili powder and ginger garlic paste. Saute until ginger garlic is cooked and onions turn soft and slightly brown.
3. Add chopped tomato followed by tamarind pulp. Add some water and allow to cook. Adjust water according to desired consistency of gravy.
4. Add the spongy pieces of egg into the gravy, allow the egg pieces to absorb the gravy well.
Turn off heat and serve with hot rotis.