PREPARATION

1. Take a deep pan, add 500 milliliters water, 6 eggs, 1 tablespoon vinegar and bring it to a boil.

2. Remove it form heat.

3. Drain and peel the egg shell.

4. Take the boiled eggs, cut it’s sides and from the centre. Keep aside.

5. Take a deep pan, add 560 milliliters tamarind pulp and stir well.

6. Add 40 grams brown sugar, 1 teaspoon cumin powder, 1 teaspoon black salt, 1 teaspoon red chili, 1 teaspoon fennel powder, 1/2 teaspoon salt and mix it well.

7. Bring it to a boil. Remove it from heat and keep aside.

8. In a mixing bowl, add 100 grams mung beans sprouts, 120 grams pomegranate, 70 grams tomato, 70 grams onions, 1 tablespoon green chili, 1 teaspoon chaat masala, 1

tablespoon lemon juice and mix it well.

9. Add 80 grams mayonnaise and mix it again.

10. Add these on the top of boiled eggs.

11. Top with prepared tamarind sauce.

12. Garnish with sev and coriander.

13. Serve.