EGG CURRY (or) Anda Curry

HOW TO MAKE EGG CURRY (or) ANDA CURRY

Ingredients:

4 boiled eggs

5 tbsps cooking oil

1 medium sized onion cut into quarters

3 medium sized tomatoes cut into quarters

2 green chillies

2 tsps ginger & garlic paste

1 tsp cumin powder

1 tsp garam masala

1/2 tsp turmeric powder

1/2 tsp red chilli powder

Salt to taste

Cooking Method:

- Heat 2 tbsps of cooking oil in a deep pan and when hot, add the onions. Fry until the onions turn golden yellow. Turn off the hob (or) stove and separate the onions from the oil.Grind the onions, tomatoes, green chillies into a smooth paste. Try not to add water while grinding, if possible.

- Heat the remaining oil in the same pan and add the paste you just made to it when it is hot. Stir it well for about 3 - 5 mins. Care should be taken as it will throw out.
Add the ginger and garlic pastes, all the dry spices, mix and fry till the oil begins to separate from the masala (onion-tomato-spice mix).

- Now add 1 cup of warm water to this masala and bring to a boil on a medium flame.

- Half slit the boiled eggs and add them gently to the gravy. Simmer the flame and cook for 10 minutes or till the gravy is thickened/ reduced to about 3/4 of the original quantity (when you added the water).

- Turn off the fire and garnish with chopped coriander leaves.

Mouth watering egg gravy is ready to serve.

Goes well with chappathi, paratha and rice as well.