This is another Hyderabadi soul food, yet a simple dish, which can be made quickly with eggs in a tangy gravy. Paired with white rice, papad, and dahi ki mirch, you have a hearty meal with just eggs!
Ingredients
- Eggs : 6. Boiled
For Gravy:
- Onions-2, sliced
- Tomatoes-3, chopped or
- Grated coconut- 3tbsp
- Peanuts- 2 tblsp roasted or 1 ½ tblsp peanut butter
- Garlic cloves-3
- Green chillies-2
- Cilantro- 1/4 cup, chopped
- Cumin- (3/4 tsp) & Fenugreek Seeds (1/4 tsp ) {zeera & methi}*- 1 tsp roasted
- Red chilli powder -1tsp
- Coriander powder- ¾ tsp
- Turmeric -1tsp
- Tamrind fresh or pulp – 2 tblsp
- Salt- 1 tsp and more to taste
- Oil- 2 to 3 tblsp for cooking
For Seasoning:
- Mustard seeds-1/2tsp
- Curry leaves/Karyapatta-1 string
Procedure:
Boil the eggs to hard boil. After its cool, peel the eggs and make 4 lengthwise slits on each egg.
In a pan sauté the sliced onions.
In a blender, grind all the “Anday ka khatta salan’s” gravy ingredients – onions, tomato, garlic, green chillies, coconut, cilantro, spices, cumin and fenugreek seeds, tamarind and roasted peanuts or peanut butter. ( I sometimes substitute peanut butter to expedite the process, skipping a step of roasting peanuts and adding to the blender ingredients)
In a preheated pan, add oil, when warm, add the tadka or seasoning of Curry leaves/karyapatta and mustards seeds and let crackle.
Next add the blended gravy with 2 cups of water and let is simmer and cook together for 7-8 mins.
Add the boiled egg with slits and let it further cook for 5 – 7 mins for the eggs to absorb the flavors of the curry.
Serve with rice.
Notes:
*Zeera-Methi – I pre- roast the cumin and fenugreek seeds to the proportion of 3:1 and keep it with my other spice jars to use in these kind of curries. It saves time and effort when you are cooking quick recipes.
