Indians take eggs very seriously. In fact egg is one of the most versatile ingredient that exists in Indian food cuisine.A whole gamut of preparations exists in Indian cuisine, starting from egg pakora in starters,egg paratha, Egg Omelette in breakfast or snacks, Egg Biryani in rice preparation, Egg Curry and even traditional Parsi dessert like Eeda Paak”.
The recipe that I am sharing today is my family’s favorite and one of the recipes that I prepare too often for them. I am sharing “Anda Masala”, a form of thick Indian egg gravy. I add eggs, in the gravy after shallow frying them which gives them an extra crunch and makes this gravy different from egg drop or other egg gravies!! Let’ go through the recipe in detail now.
Peel off the shells from Hard Boiled Eggs. Wipe off excess moisture on peeled eggs with a paper napkin (See Tip Section). Pierce eggs with a tooth pick.
We will start with making a masala paste. Heat a pan and add Dry roast grated Coconut. Roast until Coconut becomes brown in color. Coconut becomes brown in 3-4 mins on medium heat (Continuous stirring). Remove from heat
Wipe clean the pan and now add 1-2 tbsp Cooking Oil. Allow oil to become hot. As Oil becomes hot, put Ginger and Garlic. Fry until Garlic becomes light brown
Now add Sliced Onions (Only half quantity) and Fry until Onions becomes brown. Onions become brown in 8 mins. Now add Coriander leaves (Reserve some coriander leaves for later use). Finally put the roasted coconut and mix well.
Switch off the heat and allow roasted masala to cool before grinding. Transfer the roasted ingredients to a grinder jar and add some water and grind into fine and thick paste. We have used 1/4th Cup water for grinding and other 1/4th Cup to clean the grinder jar.
Heat 2 tbsp Cooking Oil for frying. Lower the heat and gradually transfer the eggs into the pan. We must fry eggs until it gets a thin light brown covering.
Add 1 tbsp Oil more in the pan. Add Mustard Seeds, Cumin Seeds, Asafoetida Powder, Curry leaves, Green Chilies and some coriander leaves. Add remaining Onions and fry until it becomes soft.
Onions become soft in 4 mins. Now add turmeric Powder. Add Chopped Tomatoes and cook until tomatoes become soft. Add salt to hasten the softening process. Reduce the heat and cook covered
Tomatoes have become soft after 8 mins of cooking on low heat. Now add red chili powder. You may adjust the quantity of chili powder. Add Coriander Powder and Garam Masala Powder and mix well. Add some water and mix.
Now add ground masala paste and mix well. Bhunao until oil begins to ooze out
We have cooked masala for about 10 mins. Add Salt to taste, some Coriander Leaves. Add fried eggs and coat well in masala
Finally add hot water. Gravy will be of thicker consistency. So, we will add 1 Cup of water. Allow the gravy to boil on high heat. As gravy begins to boil, cover and cook on low heat
After 3 mins of cooking on low heat. Switch off the heat and keep the pan covered until serving.
Prep time:
Cook time:
Total time:
Serves: 4-5
- 4 Hard Boiled Eggs
- 100 gram Onions sliced lengthwise (Half in Tadka and other half in Masala paste)
- 8-10 Cloves of Garlic
- 1 inch Ginger root
- ½ Cup=40 gms dry coconut (grated)
- ½ Cup Fresh Coriander Leaves (finely chopped)
- 1 large =100gms Tomato (finely chopped)
- Cooking Oil
- Salt
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 8-10 Curry leaves
- ¼ tsp Asafoetida Powder
- 2 Green Chilies (finely chopped)
- ½ tsp Turmeric Powder
- 1½ tbsp Red Chili Powder
- 1 tsp Coriander Powder
- 1 tsp Garam Masala Powder
- Peel off the shells from Hard Boiled Eggs. Wipe off excess moisture on peeled eggs with a paper napkin (See Tip Section). Pierce eggs with a tooth pick.
- We will start with making a masala paste. Heat a pan and add Dry roast grated Coconut. Roast until Coconut becomes brown in color
- Coconut has become brown in 3-4 mins on medium heat (Continuous stirring). Remove from heat
- Wipe clean the pan and now add 1-2 tbsp Cooking Oil. Allow oil to become hot. As Oil becomes hot, put Ginger and Garlic. Fry until Garlic becomes light brown
- Now add Sliced Onions (Only half quantity) and Fry until Onions becomes brown. Onions become brown in 8 mins. Now add Coriander leaves (Reserve some coriander leaves for later use). Finally put the roasted coconut and mix well.
- Switch off the heat and allow roasted masala to cool before grinding. Transfer the roasted ingredients to a grinder jar and add some water and grind into fine and thick paste. We have used ¼th Cup water for grinding and other ¼th Cup to clean the grinder jar.
- Heat 2 tbsp Cooking Oil for frying. Lower the heat and gradually transfer the eggs into the pan. We must fry eggs until it gets a thin light brown covering.
- Add 1 tbsp Oil more in the pan. Add Mustard Seeds, Cumin Seeds, Asafoetida Powder, Curry leaves, Green Chilies and some coriander leaves. Add remaining Onions and fry until it becomes soft.
- Onions become soft in 4 mins. Now add turmeric Powder. Add Chopped Tomatoes and cook until tomatoes become soft. Add salt to hasten the softening process. Reduce the heat and cook covered
- Tomatoes have become soft after 8 mins of cooking on low heat. Now add red chili powder. You may adjust the quantity of chili powder. Add Coriander Powder and Garam Masala Powder and mix well. Add some water and mix.
- Now add ground masala paste and mix well. Bhunao until oil begins to ooze out
- We have cooked masala for about 10 mins. Add Salt to taste, some Coriander Leaves. Add fried eggs and coat well in masala
- Finally add hot water. Gravy will be of thicker consistency. So, we will add 1 Cup of water. Allow the gravy to boil on high heat. As gravy begins to boil, cover and cook on low heat
- After 3 mins of cooking on low heat. Switch off the heat and keep the pan covered until serving.
- Anda Masala is ready. We are relishing this today with Jeera rice. You can even serve it with Roti/Parathas.
- Tip of the Day:
- ) Wiping off excess moisture will save you from Oil splattering
- ) Oil must be moderately hot. If Oil is too hot, eggs may splatter as soon as you put it in Oil. If temperature is too low, eggs may not get fried properly
- ) Fry lightly only on two sides of eggs. Frying for more time can make the texture rubbery and unpalatable
Click to watch recipe video
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