Egg Curry

Egg Curry

Egg Curry commonly referred as "Anda Curry" in Andhra.This goes well with rice or rotis.This recipe is one of my own creations .There are many recipes of preparing Egg curry but as I go forward I will share other form of preparations

Ingredients:

• 6 eggs
• 1 large onion ground into paste
• 2 finely chopped green chillies(optional)
• 2 tomato pureed
• 1 tea spoon ginger paste
• 1 tea spoon garlic paste
• 2 table spoon fresh grated coconut
• 6 cashew nuts
• 1 inch cinnamon
• 2 cloves
• 2 bay leaves
• 1/2 tea spoon coriander powder
• 1/2 tea spoon garam masala powder
• salt to taste
• 1/4 tea spoon turmeric powder (haldi)
• 3 table spoon oil
• 1 table spoon finely chopped coriander leaves
• 1 tea spoon red chilly powder

Method:

Boil eggs for 15-20 minutes, when done run under cold tap water. Once the eggs begin to cool, peel carefully.

Make 3 -4 slits to the boiled eggs.

Make fine paste of coconut and cashew nuts and keep aside.

Heat 1 table spoon oil in pan, add turmeric and a bit of salt followed by adding boiled eggs and frying for 2-3 minutes. Then remove and keep aside.

In the same pan put the remaining oil add cinnamon, cloves, bay leaves, green chillies and ginger garlic paste, and fry for some time.

Now add onion paste and fry till the raw smell goes off and it becomes light brown in colour.Add coriander powder, garam masala powder, turmeric powder, salt and red chilly powder, and fry for some time.

Now add the tomato puree and cook for 3- 4 minutes.

Add the ground paste of coconut and cashew nuts. Mix properly then add water as required cook for 4-5 minutes .

Now add the eggs and cook them in the gravy for 5- 10 minutes. Cook till you get the desired gravy consistency.Then turn off the heat.

Garnish with coriander leaves.

Serve hot with rotis or rice.