Anda masala (Egg gravy) is one dish popular at home with parathas or rotis ideal on a cold day. And that's how it came up from my kitchen. In my quest to make that perticular anda masala which I devoured into occasionally on cold lunch breaks, at office delivered from a small south Indian cafeteria. After several trial and errors, the buck stops here and since then it has been a regular dish back home on any given lazy cold day. Like I always say and believe, every person and every place offers something to learn..... and experience is the lesson learnt. Life is like a huge masterpiece of art in a puzzle board form. So, go pick those pieces up....long way to go.....
Here is a short Pictorial guide.
1. In a pan dry roast red chillies, cumin, fennel and cardamom till aromatic. Allow to cool, put these roasted ingredients along with other ingredients mentioned under "Grind together" in a blender along with little water and grind to a smooth paste. Keep aside.
2. In a wok, heat oil add the onions, green chillies, curry leaves and bay leaf. Saute it till onion turn soft and light brown.
3. Add turmeric powder and Kasoori methi and saute for 2 mins. Add tomato ketchup and stir well.
4. Add chopped tomato and saute it till the mixture leaves sides(about 5 mins) of wok and moisture is reduced from the mixture.
5. Add masala paste and 1/2 cup water, and let it simmer for about 3-4 mins. Add garam masala.
6. Make a slit on the egg white virtically on 4 sides. Tip the eggs into the masala , mix gently, till the masala coats the eggs. Take off heat, garnish with coriander leaves and serve hot with parathas, roti or as side with rice.
Spicy and yummy.....
Ingredients
- Grind together:
- Red chillies- 5
- Cumin- 1/2 tsp
- Fennel- 1/2 tsp
- Cardamom- 2
- Ginger- 1
- Garlic- 2-3 pods
- Onion- 1 small
- Turmeric- 1/2 tsp
- Coriander powder- 1 tsp
- Coriander leaves with stem- 1/4 cup
- Other ingredients:
- Eggs-4 (hard boiled for 6 mins in boiling water with 1/2 tsp salt, cool and shelled)
- Onion sliced- 3 medium size
- Tomato- 3 medium size
- Kasoori methi (dry fenugreek leaves)
- Turmeric- 1/2 tsp
- Green chilly- 2
- Curry leaves- 2 sprigs
- Garam masala- 1/4 tsp
- Bay leaf- 1
- Oil- 4-5 tbsp
Directions
- 1In a pan dry roast red chillies, cumin, fennel and cardamom till aromatic. Allow to cool, put these roasted ingredients along with other ingredients mentioned under "Grind together" in a blender along with little water and grind to a smooth paste. Keep aside.
- 2In a wok, heat oil add the onions, green chillies, curry leaves and bay leaf. Saute it till onion turn soft and light brown.
- 3Add turmeric powder and Kasoori methi and saute for 2 mins. Add tomato ketchup and stir well.
- 4Add chopped tomato and saute it till the mixture leaves sides(about 5 mins) of wok and moisture is reduced from the mixture.
- 5Add masala paste and 1/2 cup water, and let it simmer for about 3-4 mins. Add garam masala.
- 6Make a slit on the egg white virtically on 4 sides. Tip the eggs into the masala , mix gently, till the masala coats the eggs. Take off heat, garnish with coriander leaves and serve hot with parathas, roti or as side with rice.
