Name: Halved Eggs WITH GARLIC, CURRY LEAVES, AND TAMARIND
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 2 tablespoon firmly packed fresh cilantro leaves and tender stems; 8 medium-size to large fresh curry leaves; 4 medium-size clove garlic; 1 fresh green Thai, cayenne, or serrano chiles (1 or 2, stems removed); 2 tablespoon unrefined sesame oil or canola oil; 1 teaspoon black or yellow mustard seeds; 2 medium-size to large shallots (thinly sliced); 0.5 teaspoon ground turmeric; 1 teaspoon coarse kosher or sea salt; 0.5 teaspoon tamarind paste or concentrate; 4 extra-large or jumbo eggs (hard-cooked, peeled, and cut in half lengthwise); 2 teaspoon rice flour

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Halved Eggs WITH GARLIC, CURRY LEAVES, AND TAMARIND — Formulation & Method | CuliNect