Son-in-law Eggs

This is an adapted version of the popular Thai dish and there are many interesting stories on how the dish got its name. According to one story, a prospective groom made this dish to impress his future mother-in-law and he succeeded in his endeavour.
Though this is very simple to make, it is incredibly tasty and sure to impress anyone!!!


Vegetable oil to fry onions and eggs
1 medium onion, thinly sliced
4 hard-boiled and peeled medium eggs

For the sauce:

2 tablespoons de-seeded tamarind
2 tablespoons jaggery or to taste
1 teaspoon cumin seeds
½ teaspoon red chilli powder
¼ teaspoon turmeric powder
Salt to taste

To Serve:
5-8 lettuce leaves
Finely chopped coriander leaves to garnish

1. Place the oil in a small pan over medium heat and fry the onions in batches until golden and crisp. Remove and drain on paper towels.

2. In the same oil, fry the hard-boiled eggs until tinged golden, turning frequently. Remove and drain on paper towels.

3. To make the sauce, place all the ingredients for the sauce in a saucepan and add ¼ cup/65 ml  water and bring to a boil. Reduce the heat and simmer until the sauce thickens slightly, stirring occasionally. Remove from the heat.

4. When ready to serve, arrange the lettuce leaves on the plate. Halve the eggs lengthwise and arrange on the lettuce leaves. Pour the sauce over the eggs. Garnish with fried onions and coriander leaves and serve.


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