Kodi Guddu Mungakaya Kura Recipe

6 boiled eggs, make small slits lengthwise along the egg

1 drumstick, cut into 2 inch pieces

2 onions, finely chopped

1 large tomato, finely chopped

1 tsp red chilli pwd (adjust)

1/2 tsp coriander pwd

salt to taste

coriander leaves for garnish

1/2 tbsp oil

For poppu/tempering/tadka:

1/2 mustard seeds

1 dry red chilli, de-seed and tear (optional)

3-4 crushed garlic flakes

14-15 fresh curry leaves

 Drizzle oil in a cooking vessel, once hot and roast the boiled eggs on medium heat, tossing them for 1-2 mts. Sprinkle a pinch of turmeric pwd and toss again. Remove and keep aside.
2 In the same vessel, add the drumstick pieces and toss them for a minute. Remove and keep aside.
3 Add the remaining oil and once hot, add mustard seeds and let them pop. Add the red chilli, garlic flakes and curry leaves and toss for a few seconds till the flavors come out but don’t burn them.
4 Add the onions and saute till they turn transparent. Add the chilli pwd, coriander pwd and salt, combine.
5 Now add the chopped tomatoes and drumstick pieces and cook for 2-3 mts, combining them often, on medium heat.
6 Add the boiled and roasted eggs and combine. Cook on low heat covered for two minutes.
7 Add two cups of water, increase heat and bring to a boil. Reduce heat to medium and cook covered till it forms a thickish gravy, approx 10-12 mts.
8 Garnish with fresh coriander leaves and serve with hot steamed rice.