Mutta Aviyal

Method

In a pan, par boil the potatoes with three tablespoons of tamarind paste in two cups of water.

Dry roast the coconut, garlic, cumin seeds, green chillies and turmeric powder.

Grind the roasted masala with a dash of water into a paste. Heat two tablespoons of oil in a pan, add the masala paste and saute for a minute.

Add three tablespoons of tamarind paste along with red chilli powder and salt, stir.

Then add the potato and tamarind stock and cook for 10-15 minutes.

Slice the eggs in half and gently place them in the gravy.

Cover and let it simmer for about 5 mins. In another pan, heat one tablespoon of oil with the mustard seeds, urad dal and curry leaves.

Let them crackle for a few secs and quickly add it to the gravy. Serve hot.