Anda Curry Recipe Andhra
Andhra Tomato Egg Curry is a rich and flavourful dish that goes well with hot rice or parathas. Spicy South Indian Masala Egg Gravy made with hard boiled eggs is a real treat for egg lovers.
Servings: 2
Calories: 312kcal
Ingredients
For the eggs:
- Eggs – 4, boiled
- Turmeric – ¼ tsp
- Red Chilli Powder – ¼ tsp
- Coriander Powder – ¼ tsp
- Cumin Powder – ¼ tsp
- Ginger-Garlic paste – ½ tsp
- Salt to taste
For the gravy:
- Oil – ½ tbsp
- Cumin seeds – ¾ tsp
- Onion – 1 large, chopped
- Ginger, chopped – 1 tsp
- Garlic, chopped – 1 tsp
- Green Chilli – 1, slit
- Tomatoes – 2 medium, chopped
- Asafoetida – a pinch
- Turmeric – ¼ tsp
- Red Chilli Powder – ¼ tsp
- Coriander Powder – ¼ tsp
- Cumin Powder – ¼ tsp
- Salt to taste
- Water – ½ cup
- Coriander leaves – 1 sprig
For tempering:
- Oil – 1 tsp
- Curry Leaves – 4-5
- Fenugreek seeds – ¼ tsp
- Cumin seeds – ½ tsp
- Mustard seeds – ½ tsp
- Red chilli – 1, slit
Instructions
- Finely chop the onions, ginger, garlic, tomatoes and coriander leaves. Slit the green chilli. Wash and pick curry leaves.
- Boil the eggs and de-shell them. In a bowl mix all the spice masalas – salt, turmeric, ginger-garlic paste, red chilli powder, coriander powder and cumin powder. Coat the boiled eggs with this mixture.
- Heat one tsp of oil in a pan. Add the eggs and sauté them till they get a colour on them. Remove and keep aside.
- Add ½ tbsp oil in the pan. Add cumin seeds and allow to splutter.
- Put in the chopped onions, green chilli, ginger and garlic. Sauté till the onions brown.
- Put in the tomatoes and cook covered till the oil oozes out and the tomatoes turn soft.
- Add a pinch of asafoetida, turmeric powder, cumin powder, coriander powder and red chilli powder. Mix well
- Add water and salt and simmer till the gravy attains a saucy consistency.
- Tip in the fried eggs and cook on medium flame for 3-4 minutes till all the masalas are well blended. Remove and keep aside.
- In another pan, add 1 tsp of oil. Once it heats up add curry leaves, red chilli, mustard seeds, cumin seeds and fenugreek seeds. Allow to splutter. Remove and pour over the eggs.
- Garnish with coriander leaves.
- Serve Andhra Egg Masala Curry with Paratha or Steamed Rice.
Notes
* Eggs should be boiled for not more than 10 mins.
* Pound the ginger and garlic in a pestle to release the flavour.
* Make light slits in each egg so that masalas/spices are well absorbed.
* Pound the ginger and garlic in a pestle to release the flavour.
* Make light slits in each egg so that masalas/spices are well absorbed.