Anda Curry
Hard-boiled egg curry — eggs halved or kept whole in a thin onion-tomato-garlic gravy with mustard oil, turmeric, and red chilli. The everyday non-vegetarian preparation of Chhattisgarhi households who don't eat red meat regularly, eaten over rice for a quick protein-rich meal.
Cuisines
Chhattisgarhi
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 4 | eggs |
| 2 tablespoons | mustard oil |
| 1 teaspoon | cumin seeds |
| 1 cup | onion, finely chopped |
| 1 tablespoon | ginger-garlic paste |
| 2 cups | tomatoes, pureed |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | garam masala |
| 1 cup | water |
| — | salt to taste |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Boil the eggs until hard-boiled, then peel and set aside.
- 2 Heat mustard oil in a pan over medium heat.
- 3 Add cumin seeds and let them splutter.
- 4 Add finely chopped onions and sauté until golden brown.
- 5 Stir in the ginger-garlic paste and sauté for a minute until the raw smell disappears.
- 6 Add the tomato puree and cook until the oil separates from the masala.
- 7 Mix in turmeric powder, red chili powder, coriander powder, and salt. Cook for another 2-3 minutes.
- 8 Add water to the masala and bring it to a simmer.
- 9 Gently add the boiled eggs to the curry and let them cook for 5-7 minutes, allowing them to absorb the flavors.
- 10 Sprinkle garam masala and garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, you can fry the boiled eggs slightly before adding them to the curry.