Anda Tarkari (Dry Egg Curry)

I pull out my hairs in frustration deciding what to cook so when I can’t plan then I do the “easy way out” as my maleficent half would put it. 😁Here’s a quick and easy recipe for curried eggs.

Ingredients

6 Eggs (boiled and peeled)
 
1 400g Can Tomato (roughly finger mashed) 

2 Medium Sized Onions (sliced legthwise)

1/4 Tspn Turmeric

1/4 Tspn Garam Masala

6-10 Curry Leaves

1-2 Green Chillies

1Tspn Cumin/Jeera Seeds

3 Small Garlic Cloves (crushed)

1 Inch Piece Ginger (peeled and crushed) 

Salt To Taste

Oil For Cooking And Frying

Method

• Heat oil in a pan and add Cumin seeds to it. Allow it to sizzle and brown lightly.

• Next add onions, curry leaves, ginger and garlic.

• Allow onions to brown lightly then add the dry spices turmeric and garam masala and give it a quick stir. To ensure spices dont burn please turn heat to it’s lowest settings.

• Next add the finger crushed tomatoes into the pan and simmer until you see the oil float up.

• While the sauce is being cooked heat a frying pan and shallow fry the dried and peeled eggs until its light brown. Cut in halves and set it aside.

• Once the sauce is ready add a little water and eggs into the pan so you get some gravy in it and cook for further 5 minutes.

• Finally garnish with finely chopped coriander leaves.

This dish is best served with Roti/Chapati and/or rice.