Cooking web notes

Its kinda hard for me to give a prefect name to this gravy, i was planning to name it as egg gravy but i wasnt that much satisfied of the name, as i prepared this egg mini omelettes with paniyaram/appe pan , i thought of naming them as mini omelettes in tamarind gravy, were in tamil i named it as mutta paniyaram kara kuzhambu..This gravy tastes marvellous and delicious when served with hot steaming rice and papads, yesterday i prepared this dish for our lunch and enjoyed having for our lunch also along with some crispy dosas for our dinner...Quite a simple dish prepared with thick tamarind juice spiced with chilly powder and coriander powder, cooked with shallots and tomatoes and tempered with mustard seeds,fenugreek seeds and cumin seeds...Kids will definitely love this delicious dish and a real feast for people who loves eggs...


Mini Omelettes:
4nos Eggs
1/4tsp Pepper powder
Salt

Whisk the eggs with pepper powder and salt.. Heat the kuzhi paniyaram pan in medium heat, pour few drops of oil n pour a ladle of the whisked eggs, put the flame in simmer n cook slowly, turn on both sides until they get well cooked...dont cook in high flame...keep aside and finish completely the whisked eggs as mini omelettes..

For Gravy:
2cups Tamarind extract
15nos Shallots
1no Tomatoes (chopped)
1tsp Red chilly powder
2tsp Coriander powder
1/4tsp Mustard seeds
1/4tsp Cumin seeds
1/4tsp Fenugreek seeds
5nos Curry leaves
Salt
Oil

Heat the oil and let splutters the mustard seeds, cumin seeds and fenugreek seeds...add immediately the shallots,curry leaves and chopped potatoes, cook until the shallots turns transculent, meanwhile mix the red chilly powder,salt and coriander powder to the tamarind extract..Once the shallots turns transculent, add this spiced tamarind extract and cook until the oil get separates...

Now add the already prepared mini omelettes to the cooking gravy and put off the stove..let them sit for atleast 10minutes..

Serve with hot rice and papads!!