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
Ingredients
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3
hard-boiled eggs
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2 tablespoons
ghee or vegetable oil
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1/2 teaspoon
black mustard seeds
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Pinch
asafetida
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1/2 teaspoon
cumin seeds
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1
large onion, chopped
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2
garlic cloves, minced
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1 teaspoon
ginger, grated
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2
large tomatoes, chopped
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1/2 teaspoon
garam masala
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1 teaspoon
coriander powder
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1/4 teaspoon
chili powder
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1/3 teaspoon
turmeric powder
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1 tablespoon
Greek yogurt
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cilantro for garnish
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salt to taste
Directions
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Hard boil 3 eggs, peel, cut in half and set aside.
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Heat ghee or oil in a pan under medium heat. Add in mustard seeds, asafetida/hing and cumin seeds.
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When the mustard seeds start to pop, add in the onions and cook until they are translucent and fragrant.
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Add in the garlic and ginger and stir them around. Fry for 30 seconds (you should be able to smell the garlic).
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Add in the tomatoes and mix up well and mash them down a bit.
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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.
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Mix a tablespoon of Greek yogurt in very well and add salt to taste.
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At this point, you can drop the eggs in gently and spoon the gravy over them.
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Simmer with eggs for 2 minutes.
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Turn off the heat and garnish with chopped cilantro.
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Serve with rice.
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