EGG CURRY Recipe

Cut eggs in half, lengthwise. Set aside. Mix tamarind paste in 1/4 cup water; set aside. Heat oil in frying pan; add mustard seeds. They will crackle. Add onion, garlic, tomato and fry until onion is transparent. Add tamarind water, turmeric powder, chili powder and salt. Bring to a boil. Reduce heat, add eggs one at a time, and garam masala. Mix well. Cook another 10 minutes. Pour into serving dish and garnish with sliced tomatoes, cucumber and parsley leaves. Ideal served with hot fried rice.