Anda Tarkaari - Egg Curry

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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 !!

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