Egg Curry (Anda Curry)

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WE love Eggs… especially my hubby & me. While I write this post sitting near the window overlooking our beautiful garden with hisbiscus in full bloom… I remember the popular jingle “Sunday ho ya Monday roz khao ande”…

As a little child, I distinctly remember we had a little poultry farm & every morning we would be busy collecting the eggs… a lot of brown eggs as we had quite a few country chicken…

If I had a cold, my grand mom would give me an egg flip… not to forget half boiled eggs, hard boiled ones & eggs on toast, scrambled eggs & omelettes & above all the egg curries! The list is never ending when I think about the lovely puddings & custards, cakes & innumerable desserts we enjoyed & are still enjoying.

Eggs are an integral part of every day living & dining. Like always, eggs rule & have saved my day many times… It is versatile & you can rustle up a dish with ease & within minutes. It accompanies rotis or rice & can be enjoyed just the way it is!

Today’s post is very simple & delicious & can be fixed in a jiffy… The gravy is mildly spicy. You may adjust spice according to your preference & tolerance. The masala can be prepared in advance & used at short notice. It is ideal for people who keep very busy with work, bachelors & those who are not very familiar with cooking. So try this tasty egg curry & enjoy! 😀

Ingredients :

  • 6 Eggs (hard boiled)
  • 3 dry Kashmiri Chillies (destalked, deseeded, & soaked in warm water)
  • 2 med. Onions (peeled & sliced)
  • 2 med. fresh red Tomatoes (washed & quartered)
  • 2 tbsps. fresh Garlic paste
  • 1 tbsp. fresh Ginger paste/grated
  • 3 tbsps. Coriander pwd.
  • 1 tsp. Cumin pwd.
  • 1 tsp. Garam Masala pwd.
  • ½ tsp. Turmeric pwd.
  • 5 tbsps. Vegetable Oil
  • A pinch of Sugar
  • Salt to taste

For Garnishing :
A handful of fresh Coriander Leaves & wedges of Lime

Method :
First boil the eggs in sufficient water to which a few drops of vinegar & some salt is added for about 12 mins.

Let it stand in the hot water till the water turns warm.

Then cool them in some normal water.

De-shell the eggs & make 4 vertical slits on each egg making sure you do not slice through the yolks & cut in pieces.

Keep the slit eggs aside for further use.

You may halve the eggs if you like it that way.

Heat oil in a sufficiently deep pan till hot.

Add the onions & saute them till soft & translucent.

Transfer the fried onions from the pan to a food processor or masala grinder/blender with a slotted spoon.

Grind the onions with soaked Kashmiri chillies, tomatoes to a thick & smooth paste.  Transfer it to a bowl.

Use the water which was used to soak the chillies & a little more water if needed to rinse the masala grinder & reserve this water in a bowl for further use.

Heat the same pan in which you fried the onions till hot & add the reserved masala paste. Saute till rawness disappears or for about 2 to 3 mins.

Add the ginger-garlic pastes, & all the above mentioned dry spices & saute on low heat till the oil begins to separate from the masala.

Then add the reserved masala water & another 2 cups of water to the pan & bring to a boil on medium heat.

Gently lower the boiled & slit eggs into the gravy.

Let it simmer for 10 mins. or cook till desired thickness of gravy.

Add a pinch of sugar & adjust salt to taste.

Take the pan off the heat & garnish with chopped coriander leaves.

Serve hot with rice or rotis & enjoy with wedges of lime.


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