Method:
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1. Boil eggs well, remove shell, make cuts in between the eggs with knife (as you can see in the picture above) and keep aside.
2. Wash once and soak tamarind or chinthapandu in warm water. Water level should be 1 or 2 inches more than tamarind level.
3. Cut onions into very thin slices. Make slits in the green chillies.Cut tomatoes into medium thick slices and keep all of them aside.
4. Now heat oil in a deep sauce pan, add green chillies, curry leaves, cumin seeds and fry for 1 minutes. Now add onions and fry on medium heat till they all turn into dark brown in color. For this curry it is necessary that onions should be fried well i.e., into dark brown color(so that curry stay fresh for 2 days and also for that dark color we want in the curry)
5. After that add ginger and garlic pulp and fry for 1 minute. Add turmeric powder and mix with other ingredients.
6. Now add tomatoes and mix with other ingredients. Add salt from above and cover the sauce pan. Allow tomatoes to become soft. Then mix salt and add chilli powder and coriander powder with tomatoes and mix well. Add little water and allow to cook for 1 to 2 minutes more.
7. Meanwhile, take juice outof tamarind in the same container it is soaked. Remove tamarind and add juice to the saucepan. Also add eggs with slits to this curry.
8. The overall curry should be thick..see and add little more water if you want.
9. Now cover the saucepan and allow to cook for abt 10 to 15 minutes or untill the eggs change its color from white to light brown. this is beacuse the pulusu or gravy should go into the eggs through cuts made on them. The real secret for this curry lies here. The taste of eggs changes ..ofcourse very yummy:-)
10. Finally add fresh cilantro , mix and sim heat with cover on saucepan for 1 minute more and turn off the heat.

Note: Serve hot with chapathis or plain rice or biryani. It taste great with all of them. I like eggs in this gravy as much as they become dark.

Dal with fried eggs taken along with hot plain boiled rice makes wonderful lunch or dinner especially in cold wheather. Balti dhal, I have made previously two to three times but never thought of blogging it. This balti dhal dish I have learned from a cook book called "Healthy Indian Cooking" by "Shehzad Husain and Manisha Kanani". This book contains authentic dishes with less fat. Thanks to the authors for sharing wonderful dishes ..all Vegetable,Non-Vegetable dishes, Soups, Snaks and Salads. Though not exactly, I cooked dal with little variations suiatble to regular dal taste. The result was amazing.

The another dish is Boiled eggs fry in curry leaves paste. This dish is from my mothers cook book. I love this as side dish along with dhal or biryani or sambar or just like that. It has got curry leaves paste taste which is good to health with eggs. Do give a try ..it is very easy to make and much tasty to eat:-))

Ingredients For Balti Dhal:
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1/2 cup toor dhal
1 medium bunch spring onions roughly chopped
1/2 capsicum (or green pepper) seeded and sliced thinely
1tsp garlic pulp
1tsp ginger pulp
1 tsp chilli powder
1 tsp salt (or a/c to taste)
1 stem curry leaves (which are absent in author's version)
1/2 tsp Coriander powder (which is absent in author's recipe)
2 small tomatoes(sliced into thin long pieces) or (a/c to author 6-8 cherry tomatoes)
1/2 tsp mustard seeds or (a/c to author onions seeds. I used mustard since I was lack of onion seeds)
1/2 tsp fenugreek seeds (or a/c author fresh 1 cup fenugreek leaves)
small lemon sized tamarind(soaked in warm water) or (a/c author 1 tbsp lemon juice)
fresh coriander leaves to cook in and garnish
oil for cooking (a/c to author 2tbsp oil)

Method:
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1. Cook the dhal in a suacepan of boiling water until soft and mushy. Drain and set aside.
2. Take the tamarind juice out of soaked one and keep aside.
3. Heat the oil with oinion seeds or mustard seeds till they splutter.
   
4. Add spring oinions and curry leaves and fry for 2 to 3 minutes.
5. Add cooked dhal and fry for 2 to 3 minutes.
6. Now add turmeric, salt, chilli powder, coriander powder, ginger and garlic pulp respectively, mix and fry for 2 to 3 minutes.
7. Then add cut tomatoes or cherry tomatoes as it is and cut capsicum into the dhal. Mix well and cover the pan with lid and allow to cook for 3 to 4 minutes. See that tomatoes become soft if using cherry tomatoes or if using regular one's see that they are not over cooked and mashed up. They taste best with dish when they are just soft and as it is.
8. Finally add tamarind juice or lemon juice and mix well and allow to cook for 2 more minutes if using tamarind juice.
9. garnish with some cut spring oinions and fresh coriander leaves on top( also can add some coriander leaves while cooking, which I did.

Egg Fry In Curry Leaves Paste
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Ingredients For Egg Fry:

4 eggs
1 packet of curry leaves available in indian store or 5 to 6 curry leaves stems
salt a/c to taste
ground pepper a/c to taste
1 garlic (shredded finely) optional
2 to 3 tsp of oil for frying

Method:

1. Boil eggs and remove shell , pork them with knife or tooth pick all over the eggs and keep aside.( this is done to let the paste go inside the egg)
   
2. Wash curry leaves separated from stem and grind to fine paste or as much as possible.
3. Heat oil in a deep sauce pan. Add curry leaves paste and fry till all water evaporates.
4. Now add salt , pepper and shredded garlic (I did not use garlic here). Mix well with paste and fry for few seconds.
5. Now add eggs , mix well and fry till the color of eggs changes to light brown. Not necessarly the color should be even all through the egg.
6. Serve hot with boiled plain rice or with any dhal of your choice.

Note: A small tip for good boiled eggs. Boil eggs for long time and to remove the shell with out any damage to the egg, after they are boiled, keep them in cold water or under cold running water for some time. And before removing the shell again wash it under cold water. Now the shell will come very easily with out any damage to the egg.