Streetfood: Anda Curry from India (egg curry)

One of the projects I am working on for several years now, is streetfood, a collection of photos and recipes of food prepared by the ‘common man and woman’ I meet on my travels. Simple food I eat in the homes I have been invited to, or at the small road stalls when on my way. Eventually, these images and recipes will be published, but to make your mouth water, I will post a few already.

No idea what to serve today? Try this Indian egg curry. There are several ways to prepare it, but this recipe is based on the egg-curry I had in Nagwa, Varanasi. We ate it with only chapati (unleavened flatbread), but you could serve it with a side dish of salad/vegetables and rice.

Shopping list | ingredients | preparations:

Serves two or three persons. Please note that your dish will not exactly look like in the photo! Sometimes, I adjust the preparations, but it’s still very similar.

6 hard boiled eggs
5 spoons cooking oil
2 onions chopped
3 tomatoes cut into pieces
2 green chillies
2 teaspoons garlic paste
2 teaspoons ginger paste
2 teaspoons coriander powder
1 spoon cumin powder
1 spoon garam masala
1/2 spoon turmeric powder
2 teaspoons red chilli powder
little salt
fresh coriander leaves to garnish
2 potatoes cut into samll cubes

Preparation:

Heat 2 spoons of the cooking oil in a wok and when hot, add the onions. Fry till they have a golden colour. Take off the fire. Use a wooden spoon to remove the onions from the pan and put them in a mortar (or food processor) . Grind the onions, tomatoes, green chillies into a smooth paste, without water.
Heat the remaining oil in the same pan and add the above paste. Fry for 2-3 minutes.
Add the ginger and garlic pastes, all the dry spices, mix and fry till the oil begins to separate from the masala (onion-tomato-spice mix).
Now add 2 cups of warm water to this masala and slowly bring to a boil.
Add the potatoe-cubes.
Cut the boiled eggs vertically and add them carefully to the gravy. Simmer the flame and cook for 10 minutes or till the gravy is thickened. The potatoes should be cooked by now.
Turn off the fire and garnish with chopped coriander leaves.

Goes well with a fresh cucumber-, tomato- or mango salad, naan bread or rice.

This entry was posted on dinsdag, juni 1st, 2010 at 19:08. It is filed under Streetfood and tagged with anda curry, curry, egg curry, food, India, Indian, Mirjam Letsch Photography, Streetfood, Varanasi. You can follow any responses to this entry through the RSS 2.0 feed.

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