Steamed Egg Curry with Tangy Sauce

Ingredients:  

- 10 duck eggs  

- 1.5 tbsp red chili powder  

- 2 tsp turmeric powder  

- 1 tbsp onion paste  

- 1.5 tsp cumin powder  

- 1 tsp coriander powder  

- Salt to taste  

- 1.5 tbsp tomato paste  

- ½ cup tamarind extract  

- A pinch of chopped coriander leaves  

- ½ tsp roasted cumin powder  

- 4 green chilies, slit  

- 1 cup chhanna water (or 2 tbsp vinegar mixed with 2 tbsp water)  

- Soybean oil as needed  

 

Method:  

Break all 10 eggs into a bowl. Add a pinch of salt, a little turmeric powder, and 2 tbsp lukewarm water, then whisk until smooth. Brush a pudding mold with oil and pour in the egg mixture. Place a stand in a pot with a small amount of water, set the mold on the stand, and steam over medium heat for 30 minutes. Remove the mold, let it cool, and cut the steamed egg into square pieces.

 

Heat a separate pan on the stove and add oil. Sauté the onion paste, then add tomato paste and the dry spices (red chili, turmeric, cumin, coriander) one by one, stirring well. Add the chhanna water (or vinegar-water mix) and stir. Once it starts to boil, add the steamed egg pieces. After 5 minutes, add the tamarind extract and green chilies, then cook on low heat. When the sauce thickens to a creamy consistency, sprinkle with chopped coriander leaves and roasted cumin powder, then remove from the heat. Serve hot.