ANDA CURRY is a popular Indian comfort dish made from eggs and beautiful blend of spices along with curry. This curry goes well along Rice, Butterroti, Paratha, Naan or Jeera rice.
EGG CURRY
SERVES: 3-4
TIME: 50 mins
INGREDIENTS:
PREPARING EGGS:
4 to 5 Eggs.
Water to boil eggs
1/2 TSP turmericpowder
1/2 TSP red chiliepowder
PREPARING GRAVY:
2 tablespoons oil.
2 onions finely chopped.
1/2 TSP cummin Seeds.
2- 3 tomatoes finely chopped or pureed.
1/2 TSP turmeric powder
1/2 TSP red chilis powder
1 TSP Coriander Cummin powder
1 green chilli (optional)slited.
1 teaspoon ginger garlic paste.
Salt to taste.
Garam Masala to taste
1 to 2 cups water.
Coriander leaves for garnishing
INSTRUCTIONS:
Heat water to boil and add 4-5 eggs for 12 mins on medium-hgh heat to fully boiled whole eggs.
Keep them aside and crack the outer shell.Tap it to dry so that there is no water on it.
Place de-shelled eggs on a plate and add turmeric powder,chilie powder,some salt to taste and toss it to coat the eggs. Place it aside for 15 mins and poke it with fork.
For preparing gravy, heat a Pan on Low medium heat. Add oil,cummin seeds and allow them splutter chopped onions saute it well.
Once its changes colour add tomatoes, turmeric powder, red chilis powder, gingergarlic paste, coriander cummin powder, roasted Garammasala powder. Roast it on Low medium heat for 3-4 mins.
Add water for consistency, salt to taste. Give it a good boil.
Add eggs and Garnish with coriander leaves. Serve hot with rice or roti.
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