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Author Notes: There are many variations of egg curry or also called anda curry found in India. Some recipes use coconut milk, tamarind, cream, etc, but whenever I have fresh tomatoes I like them to be the main base of this curry. And instead of cream, I use Greek yogurt because its lighter and healthier, plus I think it does the trick for making the sauce thicker and a bit richer. —Chitra Agrawal
- 3 hard-boiled eggs
- 2 tablespoons ghee or vegetable oil
- 1/2 teaspoon black mustard seeds
- pinches asafetida
- 1/2 teaspoon cumin seeds
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 large tomatoes, chopped
- 1/2 teaspoon garam masala
- 1 teaspoon coriander powder
- 1/4 teaspoon chili powder
- 1/3 teaspoon turmeric powder
- 1 tablespoon Greek yogurt
- cilantro for garnish
- salt to taste
- Hard boil 3 eggs, peel, cut in half and set aside.
- Heat ghee or oil in a pan under medium heat. Add in mustard seeds, asafetida/hing and cumin seeds.
- When the mustard seeds start to pop, add in the onions and cook until they are translucent and fragrant.
- Add in the garlic and ginger and stir them around. Fry for 30 seconds (you should be able to smell the garlic).
- Add in the tomatoes and mix up well and mash them down a bit.
- Then add in the garam masala, coriander powder, chili powder and turmeric. When the mixture starts to bubble a little, turn the heat down so it is simmering. Simmer the mixture until the tomatoes break down and becomes a pulpy sauce ~ 6-7 minutes.
- Mix a tablespoon of Greek yogurt in very well and add salt to taste.
- At this point, you can drop the eggs in gently and spoon the gravy over them.
- Simmer with eggs for 2 minutes.
- Turn off the heat and garnish with chopped cilantro.
- Serve with rice.
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