Few days back my husband wanted a spicy non-vegetarian dish for dinner but I wasn’t in a mood to cook anything elaborate. I just wanted to make a quick 30-min dish and that’s when I thought of making an egg dish. It is way faster and easier to cook than meat, plus it definitely satisfies the craving for a non-vegetarian dish. My husband and I are both egg lovers so today’s recipe Anda Curry made with a blend of coconut and aromatic spices was just perfect for dinner.
Cooking time: 30 mins
2 tbsp oil
1 cup onion, roughly sliced
½ cup coconut, freshly grated
1½ tbsp coriander seeds (dhane)
1 tbsp poppy seeds (khus khus)
1 tbsp black pepper powder (miri)
8 cloves of garlic (lasun)
1 tbsp Malvani masala, adjust as per spice tolerance
1 tsp salt, or adjust as per taste
6 eggs, boiled and peeled, cut in half
3 tbsp oil
2 tbsp cilantro (coriander leaves / kothambir), chopped
1. In a medium sized pan, heat 1 tbsp oil. Add sliced onion and fry on medium heat until onions soften and turn brown. Add it to a mixer-grinder container and keep aside.
2. Add and heat 1 tbsp oil in the same pan on medium heat. Add coriander seeds, poppy seeds, black pepper powder, garlic together and roast until slightly browned. Add grated coconut to the mix and roast until it turns slightly brown. Turn off heat and add everything to the mixer-grinder container with browned onions.
3. Add Malvani masala and salt to the mixer-grinder container. Keep the container aside to cool down.
4. Once the coconut mixture and onions cool down, grind it into a fine paste by adding a little warm water.
1. Boil eggs, peel, cut them into half and keep aside.
2. Heat oil in a pan on medium heat. Add chopped coriander leaves and saute for 20 sec. Then add masala paste to the pan and mix well.
3. Add 2 cups of water and stir well.
4. Cover the pan with a lid and let it cook for 10 mins.
5. After 10 mins, uncover and give it a quick stir. Then slowly add the boiled eggs into the pan. Cover again and simmer for 5 mins more on medium-low heat.
6. Garnish with cilantro. (optional)
Serve hot with steamed rice or roti or Neer Dosa.
spoonful O’ tips
1. Garam masala can be used instead of Malvani masala in the recipe. Garam masala is more commonly found in supermarkets.
2. Warm water helps grinding masala easily into a smooth fine paste. Add water only as much as required.
3. After cooking the curry, add more water if required to bring it to the required consistency.