ShareThis spicy and tangy ande ka khatta or egg curry has been my all time favourite.Perfect to accompany Idlis,Dosas,Rice,Khichdi,Pulav..and the list goes on and on...

  • Eggs-5nos
  • Onions-2medium sized
  • Tomatoes-3medium sized
  • Garlic cloves-3nos
  • Green chillies-2
  • Roasted zeera & methi seeds(cumin & fenugreek)-1/2tsp altogether
  • Red chilli powder-1tsp
  • Corriander (dhania)powder
  • Turmeric powderwder-1tsp
  • Grated coconut-2tbsp
  • Tamrind pulp-of lemon sized tamrind
  • Salt-to taste
  • Mustard seeds-1/2tsp
  • Curry leaves-1 string
Boil the eggs.Make slits lengthwise on the peeled eggs.(not too deep.Just about 3/4th of the thickness of the egg white).This allows the spices to seep into the egg and makes the egg white less bland in taste.

Roughly chop the onions.
Heat 1tbsp oil and fry the onions till transparent.Cool

Grind the onions,tomato,coconut,green chillies,garlic,zeera-methi together till a fine paste.
Heat 2tbsp oil in a pot.Add mustared seeds and curry leaves and let it splutter.
Add the ground paste and fry for 2-3mins

Add the turmeric,dhania ,salt and chilli powder and fry well till oil separates.
Add tamrind pulp and a glass of water or more according to the consistancy required.
Add the eggs and boil for 2 more mins.

Add chopped corriander leaves(cilantro) for garnish.
Serve hot.

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