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18 December 2012,22:58 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Prick the hard-boiled (hard-cooked) eggs 2 or 3 times with a cocktail stick (toothpick).
  • Heat the sunflower oil in a wok and fry the eggs until crispy and golden. Drain on absorbent kitchen paper (paper towels).
  • Halve the eggs lengthways and put on a serving dish.
  • Reserve one tablespoon of the oil, pour off the rest, and then heat the tablespoonful in the wok.
  • Cook the onion and chilies over a high heat until golden and slightly crisp. Drain on kitchen paper (paper towels).
  • Heat the sugar, water, tamarind pulp) and liquid seasoning in the wok and simmer for 5 minutes until thickened.
  • Pour the sauce over the eggs and spoon over the onion and chilies.
  • Serve immediately with rice.


  • 10 eggs, hard-boiled (hard-cooked) and shelled
  • 8 tablespoons Cooking oil
  • 2 onions, sliced thinly
  • 4 fresh red chilies, sliced
  • 4 tablespoons sugar
  • 2 tablespoons water
  • 4 teaspoons tamarind pulp
  • 2 tablespoons liquid seasoning, such as Maggi
  • Rice, to serve

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