Boil the egg and peel it. Using knife make 2 to 3 cuts outside of the egg and keep aside.

Heat 1 tsp of oil in kadai add 1/2 tsp of turmeric and pinch of salt. Toss the egg in this until all sides of each egg coated with turmeric and salt. Keep aside.

Heat 2 tbsp of oil add cumin, fenugreek. Once cumin splutter add garlic and curry leaves. Saute until garlic raw smell goes off.

Add chopped onion to this and saute until onion changes the colour.

Add coriander powder, turmeric powder, chilli powder,
and cumin powder to this. Mix nicely.

Add chopped tomatoes and fry until tomatoes turns mushy.

Extract tamarind juice from tamarind. Add this to kadai now. Add another cup of water with this. Add salt and jaggery. Close with lid and let it boil until it turns to gravy consistency.

Add the roasted egg to this and let it boil for another 5 minutes in low flame. Garnish with coriander leaves

Serve hot with rice.