Travels for Taste

Tales of travel and food with a touch of spice

Egg Curry/Anda Curry/अण्डा कारी from my college days

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Egg curry and soft paav or square buns are the most common hostel food that one can make with a saucepan, some eggs and a few basic ingredients. It is hugely popular as a filling, tasty curry and there are as many variations as the imagination, one’s budget and availability of ingredients on a particular day will allow 🙂

This version is what I always make and is sort of derivative of what would be made in the North of India. I sometimes like to make it into a coastal flavoured one by adding freshly grated coconut but that’s only if I want to make it posh but that’s very, very rare. After all, this is a quick, save the evening sort of curry!

It’s National Curry Week and it’s wonderful to see how Britain has embraced an Indian food habit and made it, its own over the years, spinning off British Indian versions of popular Indian home-cooked curries.

I wanted to start off my posts for National Curry Week, with this one because of how easy it is to make and a great recipe for students everywhere 🙂

Indian Egg Curry

Manjiri Chitnis
Street food style Indian Egg curry, reminiscent of the delicious street food I enjoyed during my student days in Mumbai, India
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Indian
Servings 2 People

Equipment

  • 1 Saucepan with Lid
  • 1 Wooden Spoon/ Spatula
  • 1 Knife
  • 1 Chopping Board

Ingredients
  

  • 4 Medium-sized Eggs
  • 2 Medium-sized Red Onions/ Mumbai Onions
  • 2 Medium-sized Ripe Tomatoes
  • 2 tsp Red Chilli Powder
  • 2 tsp Turmeric
  • 1 tsp Garam Masala
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 2 Green Chillies
  • 1 tsp Ginger Paste
  • 1 Clove Garlic finely chopped
  • 2 tbsp Olive Oil
  • A pinch Asafoetida (Heeng)
  • Salt to taste
  • Fresh coriander to Garnish

Instructions
 

  • Boil the eggs in an open saucepan and leave aside to cool
  • Roast the chopped red onion in a saucepan and spritz it in the mixer with the chopped tomatoes and green chillies. (If you want a coastal touch add 2 tbsp of freshly grated coconut in this mixture and puree it together, ensure to use at least 3 finely chopped garlic in the pan as they set off the taste of fresh coconut beautifully)
  • In a saucepan heat the oil and add a pinch of asafoetida, then add the chopped garlic and roast till it turns light brown, then add the ginger paste, turmeric, red chilli powder,garam masala, coriander and cumin powders
  • Stir in the onion and tomato puree
  • Cook on a low flame for 2 minutes
  • Then add some water to make a gravy-like consistency and add the boiled, peeled eggs after cutting them in half, add salt and cook for a further 5 – 6 minutes
  • Serve with hot chapatis/naan bread,paav, soft fresh wholemeal bread or with steaming hot boiled white rice –to make the rice taste heavenly drop a blob of butter, and the steam trapped in the grains of rice will melt the butter into a golden pool of gooey goodness – pour the egg curry into this and enjoy the best and simple pleasures of curry!
Anda Curry

Looking for a Curry Recipe? You might also like:

While we are talking things curry, do also check out this interesting Mapo Tofu curry from one of my favourite blogs 🙂

Why not try my other recipes with Eggs as the star ingredient?

I VISISTED A BUSY EGG FARM WHERE HENS ROAM IN RURAL ENGLAND, HAVE A READ AND BROWSE THROUGH SOME PICTURES FOR A VIRTUAL TOUR

Behind the scenes at an Egg Farm

Ressurecting LEFTOVERS ! A quick recipe for Phodnichi Khichadi

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Heya all ye blog readers, followers or mere net trawler’s!

I have a simple yet effective way of resurrecting plain white boiled/steamed rice and conjuring up a tasty spicy dish to allow for a guilt free ,time-saving recipe which will not only help you NOT die of guilt for throwing away rice that’s perfectly OK but just stale and also having the pleasure of cooking an easy peasy meal all on your own. Of course it’s NOT my own recipe but a hand me down from my mother! GAAH and YOU actually thought I was that creative …giggles to herself and continues typing …

Well you need, yes! Of course my dear genius some leftover white plain cooked rice.

Depending on bow much rice you have say roughly a medium sized soup bowl for example, you will need:

1.2 tablespoons oil

2.2 cloves of garlic with skin

3.1 medium sized red onion finely chopped and I mean FINELY !hehehe I like trying to sound very professional, am just joking here, chop it how you will!

4.few fresh green lovely curry leaves.

5.Turmeric Powder

6. Salt to taste

7.Chilli Powder

8.Pinch of Asafoetida

9.  A pinch of each Jeera (Cumin seeds) & Mohri (Mustard Seeds)

10. A tiny squeeze of lime

11. Some finely chopped freshly coriander for garnish

12. One or two green chillies chopped

Ok now heat the oil in a pan , add the Hing (Asafoetida powder) , add the Mustard seeds and Cumin seeds and wait for the mustard seeds to crackle in the hot oil, then add the garlic finely chopped with the skin and let it turn brown and crisp , believe me,it adds a power packed punch to the flavour of the rice,then add some green chillies chopped to a size that you can pick them out if you don’t want to set your tongue on fire ! Then,in go the curry leaves and the chopped red onion,after the onions are nicely tossed and turned in the oil to give them just the soft and crunchy texture you need,toss in the rice and slightly turn it with your hand before you do to prevent it from sticking , it should open up so that the flavours of the tadka (seasoning ) touch EACH grain and coat it with their heavenly goodness !

Then add the turmeic powder, red chilli powder and mix well, cover the vessel and cook on a very low flame so as to prevent the rice from sticking to the pan at the bottom. Steam for some time and open the lid,squeeze a generous bit of lime on this dish and garnish with fresh coriander, you can even add a few bits of chopped fresh tomato of you like.

Serve HOT with any curry or ”leftover” dal reheated.

I LOVE eating this plain with a big dollop of curd or plain yogurt too !

See told you it was easy peasy !

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