This post is about andas – something you’ve had quite a love hate relationship with! You loved eggs as a 3 month old baby (but that’s not saying much, because you were willing to eat just about anything – and I mean anything, as a baby!). Not exactly sure how you went from that to hating them from the bottom of your heart as a 4-year old! And then came the coaching at the cricket stadium at Vijayawada, where all of you were served two hard boiled eggs (in their shells) after coaching/practice. And lo and behold – you fell in love with eggs all over again! You demanded boiled eggs at home regularly after that – served in their shells, naturally!
So here goes the recipe for anda curry (borrowed from higher ups, since this is not one of my specialities)
- 6 eggs
- 2-3 onions (or more, depending on how ‘oniony’ you want the gravy to be), chopped fine
- 1-2 tomatoes (finely chopped, or grated)
- 2 small elaichi (cardamom)
- 1 bay leaf
- 2-3 cloves
- 1 small piece of cinnamon
(The gravy tastes better with whole spices, but if you don’t have them, just add a little more dry garam masala)
- 1/2 tsp haldi
- 1 tsp red chilli powder
- 3/4 – 1 tsp garam masala powder
- salt to taste
- oil for frying
- optional : 1 tsp ginger garlic paste
Hard boil the eggs. (It is best to take the eggs out of the refrigerator a bit before you cook them, otherwise they might crack open while cooking.) If you like the eggs fried, make a small cut on the egg and fry them to a very light brown on a pan. Keep aside.
For the gravy, heat some oil (if frying eggs, the same oil can be used) in a pan, and add the whole garam masala and toss for a few seconds. Add the onions, red chilli pdr and haldi and fry till onions are well browned. (In case you’re using ginger-garlic paste, add when onions are half done.) Chuck in the chopped tomatoes and cook till oil separates. Add the eggs, salt and garam masala and fry for a while. If necessary, a little water can be added to get the right consistency of the gravy.
Garnish with lots and lots of coriander!