Boiled eggs dipped in thick and spicy North-Indian curry made of onions, tomatoes and aromatic spices. This dish (also called
Anda Masala, Anda means egg and masala is a thick spicy gravy) is a popular street food; it is served with pav on roadside stalls in many Indian cities.
| Time: 30 minutes
4 boiled eggs
1 medium-sized onion, finely chopped
3 large tomatoes, finely chopped
4 garlic cloves, finely chopped
1 tablespoon finely chopped ginger
2 tablespoons oil
1 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon cumin seed powder
1 teaspoon red chilli powder (optional)
1/4 teaspoon garam masala
Salt to taste
Heat oil in a deep non-stick pan. Add the chopped onions and garlic. Sauté for 4-5 minutes (while stirring continuously) or till the onions turn golden brown in colour. Then add the tomatoes, ginger, salt, turmeric powder, red chilli powder, coriander powder and cumin seed powder. Keep sautéing until the moisture gets evaporated and oil is oozing on the sides of the spice paste (masala). Add 1 cup of water, stir well and let it boil. When the water starts boiling, cover the pan, reduce the heat to low and let it simmer for 5 minutes.
Remove the shells of the boiled eggs and cut them into 2 halves.
Uncover the pan after 5 minutes, gently place the egg halves with yolk side up into the pan. If they are not fully dipped in the curry, gently pour some curry on them with the help of a serving spoon. Cover the pan again and let them simmer in the curry for 2 minutes so that the flavour of the spices seeps into the boiled eggs.
Sprinkle some garam masala and fresh coriander leaves.
Serve hot with roti or rice. It also tastes great with bread and pav.