Egg Curry or Anda Curry....a recipe with several variations...

Egg curry is quite popular with my folks. So, to make it interesting and versatile, I found a perfect hack!

Using one of the many varieties of readymade curry powders and flavouring masalas available in the market (as also in the home pantry) gives a different curry each time.

So, even though it is the basic egg curry, you will surprise everyone with the taste.

Keep them guessing about what it is that you might have added … ???

https://www.youtube.com/watch?v=40edkw4iNE0&t=8s

EGG CURRY OR ANDA CURRY                                                 Serves 4 – 6

Ingredients:

Boiled eggs – 6

Large potatoes - 2 (cut into large pieces)

Ginger (grated) – ½ tsp

Garlic (grated) - 1 tsp

Onions (grated) – ½ cup

Cumin seeds – ½ tsp for tempering the oil

Green Chilies – 3 or 4 (whole, slit or chopped as per your preference)

Mustard oil – 3 to 4 tblsp

Sugar – ½ tsp (optional)

Salt – to taste

Water – 2 cups

Instead of Channa Masala, you may use : Kitchen King Masla, Meat Masala, Rajma Masla or Chicken Curry Maslaa. This way you end up with a different flavoured curry each time. J

To be mixed to a paste:

Tomato paste – 1 cup

Coriander pdr – 1 ½ tsp

Cumin pdr  – ½ tsp

Turmeric pdr – 1 tsp

Red Chilli pdr  – ½ tsp

Garam Masala pdr  – ½ tsp

Channa Masala pdr – 1½ tsp (Readymade store bought)

Method:

1.    Boil and shell the eggs.

2.    Add the dry spices into the tomato paste and mix well. Keep aside.

3.    Heat oil in a wok. Once the oil starts fuming lower the flame and put in the potato pieces. Shallow fry the potatoes for 3 – 4 mins, covering them in between. Take them out when they take on a light golden colour.

4.    Now fry the boiled eggs till a light brown crust forms all over them. Keep moving the eggs while frying.

5.    Temper the same oil with the cumin seeds.

6.    Add in the grated onion after the cumin releases its aroma. Saute the onion till they turn light brown.

7.    Add the grated ginger and garlic. Saute briefly till the raw smell of garlic disappears.

8.    Add the tomato paste mixture to the wok followed by the potato pieces. Cook on medium heat for a couple of minutes stirring constantly or till the oil starts separating.

9.    Add in 1 ½ cup of water to the wok. Mix well and bring it to a boil.

10. Add the green chilli, season with salt and sugar. Cover and cook on low heat till the potatoes are done.

11. Check the gravy. You may add in ½ cup of water at this stage to get the right consistency. Bring it to a boil if you add water.

12. Add in the eggs and mix well. Let it come to a boil. Turn off the heat.

13. Serve hot with rice or a bread of your choice.

© Rinki’s Kitchen 2017