Hey there!

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)

Anda Curry

(Serves 2)

  • 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!

Happy Cooking…