Traditional Anda Curry (Egg Curry)

Every family has it's own take on this delightful preparation. The recipe I am sharing today is my absolute favorite. It has a perfect balance of spice and tang. Not the simplest recipes for egg curry around, but definitely worth all the efforts.
The masala that I use in this curry, is a very traditional coastal masala (Bhajani) that we use at home to prepare chicken or mutton curries. So you can imagine how awesome these simple eggs are going to taste.

I am going to simplify this recipe by breaking it down into two parts. The first part will show you how we make a typical 'Bhajani' at home and the second part will show you how the curry is made using this 'Bhajani'.

These cold winter days make this dish even more desirable. So get your aprons on and dive in!

Level: Medium
Serves: 4 to 6 people
Source: Aai

Ingredients:
Bhajani (1 portion)
1/2 cup fresh grated coconut OR 1/4 cup dry grated coconut
3/4 cup onions, roughly chopped
7 peppercorns
4 cloves
1.5 inch cinnamon stick
2 tsp coriander seeds
1 tblsp oil

Method:
Step 1 - In a flat pan, heat the oil on medium power. Add the peppercorns, cloves, cinnamon stick and coriander seeds. Saute these spices till the coriander seeds turn brownish. Take them out of the oil and place them in a plate to cool off.

Step 2 - In the same oil, add the onions and stir fry continuously on medium-high heat till they turn brown all over.

Step 3 - Once the onions get properly browned, turn the heat down to medium and add the grated coconut and saute continously till the whole mixture gets a deep brown color. Do not let this mixture burn. Add the spices from Step 1. Mix everything together for a minute and remove this mixture onto a plate to cool down.

Step 4 - Grind this mixture in a blender with as little water as needed to form a smooth paste.

This is your basic 'Bhajani' or Coastal Masala !

Tips: The color of your curry is dependent on the color of this bhajani mixture. So make sure you roast the ingredients really well.

Ingredients:
Anda Curry:
4 hard boiled eggs, slit vertically into two
1 portion Bhajani (recipe above)
1 large onion, finely chopped
1.5 tblsp oil
3/4 tsp mustard seeds
2 pinch asafoetida
1/4 tsp turmeric powder
1 tsp red chilly powder, or to taste
3/4 tsp jaggery
1 tsp tamarind pulp
Salt to taste
Coriander to decorate

Method:
Step 1 - Heat oil in a large flat pot. Add the mustard seeds. When they splutter, add the asafoetida, turmeric powder and onions. Saute till the onions turn light brown.

Step 2 - Add the red chilly powder, jaggery and tamarind pulp. Saute well. As we have used less oil, your spices might start burning. Sprinkle some water into your pan to prevent burning.

Step 3 - Add the bhajani paste and 1/2 cup of water. Mix well and saute for 5 - 6 mins. At this point the mixture will start oozing out oil. Add 2.5 cups of water. The curry will be very thin now. Turn the heat to low and let this curry boil for 10-12 mins or till it thickens to your desired consistency. Adjust the taste at this point. The curry needs to be spicy with a very slight hint of sweet (jaggery) and sour (tamarind).

Step 4 - Just before serving, slide in the hard boiled eggs and sprinkle some chopped coriander.

Serve hot with some Indian paav or steamed rice.

If this doesn't warm up your cold winter nights, I don't know what will !