Anda Tarkaari - Egg Curry

-
I am not sure about others, but there are days when my heart (and tummy) craves for spicy eggs and white rice. I am yet not sure why would that be, because egg is not my favorite. So all I do is boil some eggs and make Egg Curry. This is probably a life saver when guests some in to our house and we do not have decent vegetables or fish in the fridge to serve lunch or dinner. Egg curry serves the purpose to the best of extent. Every Odiya loves eggs and egg curry on a warm winter night is till date the favorite of students I think.

What you need:
  • 5 Medium eggs (hard boiled)
  • 1 medium onion
  • 3-4 green chillies chopped.
  • 2 small tomatoes (or 1 medium tomato)
  • 1 tea spoon jeera seeds
  • 1 tbl. spoon ginger garlic paste
  • 1/2 tea spoon garam masala
  • 1/2 tea spoon red chili powder
  • 1/2 tea spoon turmeric powder
  • Salt to taste
  • Fresh green coriander to garnish
  • Oil for cooking
Start cooking...

Start with hard boiling the eggs, peel them off and make small cuts with knife.
Now, heat a wee bit of oil in a hot pan and add a pinch of turmeric in it. This helps give a beautiful color to the eggs and also saves the oil from spluttering. Its a well known tip.. I guess !!

Add the eggs and fry them on high until they get coated with a nice yellow-orange color. Take them off and keep aside.




To the same pan, add some more oil and heat again. Now add the jeera seeds and watch them splutter. Once they are brown, add the onions and green chillies. Fry them until the onions are brownish.. you know the drill. Now, add the ginger garlic paste and fry with small amounts of water (very small amounts). It helps to cook the masala faster and well done. Once the raw garlic smell goes away, add the tomatoes and salt + turmeric + red chili powder + garam masala powder. Fry until the masala leaves oil. Do not burn. This masala tends to burn away. 

Once the masala is done, add hot water to it (microwave some drinking water and add that) and let it boil. Once the gravy boils, add the eggs and cover. 




The gravy should be thick with eggs coated with masala all over.. YUMMY !!

Comments

Post a Comment

Popular posts from this blog

Gluten Free Almond Flour Mango Cake

-
Image
 Here's my take on the Gluten Free mango Cake.... There's not a story behind it other than the fact that I am trying to reduce sugar & gluten in my diet due to the health reasons & this cake gave me everything that I need for those late evening sweet cravings without feeling guilty or sad or having to plan extra time on the treadmill the next day.  This cake is made from almond flour so it's on the denser side & not entirely fluffy BUT it is soft & makes for an awesome tea time accompaniment.  Here's what I used... Wet ingredients 1 cup mango puree 3 eggs 2 tsp vanilla extract 1/4 cup vegetable oil (or butter) Dry ingredients 2.5 cups of Almond flour 2 tsp baking powder Process First mix all the wet ingredients in a clean bowl using a wire whisk Then add in the baking powder & almond flour Mix nicely using a spatula - DO NOT USE Wire whisk  Transfer the contents to a greased 10 inch round cake tin Bake until tooth-pick comes out clean on 325 F for ab
Read more

Chicken Patra Poda

-
Image
 Since the last few days, I have been binge watching YouTube videos of some Odiya Vloggers in the US. There are some really entertaining folks who sing & dance & go about their lives while sharing ups & downs with us (their subscribers). Sometimes they get too personal but it's the age of Social Media so I guess that is perfectly fine if the creator is OK with that. These folks that I watch are mostly girls ..Actually they are all girls.. hmm.. time for me to expand the scope a bit?? may be !!.  Anyways, one of the girls, lives in the eastern part of US & has a HUGE Odiya friends circle who meet almost every week for a party or picnic or potluck and she makes these yummy (almost) contemporary style Odiya food recipes that it makes me want to go back to the east coast & make her my sister. Yes, I used to live there & the first chance I got I left because of the harsh winters. I just could not bear the mere thought of getting up at 7am in the morning & spe
Read more

Masala Atta Chakuli

-
Image
"Chakuli" in Odisha comes in mainly three forms: Regular Chakuli - Made with Dosa batter (Rice + Urad Daal) -  Maida Chakuli - Made with Maida a.k.a Refined All-purpose flour And finally Atta chakuli - Made with "Atta" a.k.a Whole wheat flour Atta Chakuli is usually a form of sweet pancake in Odisha. It is a very good breakfast usually made on week days where making roti/paratha is either boring or time consuming. Growing up, I was not a fan of the dish though because it is sweet & as a kid I did not have a sweet tooth. I still don't & I think I am blessed because sugar kills (like literally).  This recipe was a result of three things... - I was sick of eating rice & poha (basically gluten-free) and wanted something different but should have tons of veggies 🍅 🌽 🌶  - I wanted something that is NOT sweet - I did not want to make roti (I am not very good at it & the Rotimatic is resting in the garage) Because of the above mentioned reasons, I sta
Read more