Saturday, August 27, 2011

Ande ki kadi (tangy egg curry)

I love eggs. If my husband and I ever happen to take part in one of those game shows where you are asked questions about your spouse like his/her favorite color, dream vacation, celebrity crush, favorite food, I think he has it easy on the food question (not sure about the rest though!).
As a kid, I remember I was forced to eat eggs in a attempt to make me gain weight and grow tall. Though I loved eating them, I became extremely fussy about the way it should be cooked, I liked it fried the masala way with loads of onions and coriander along with red chilli powder and ginger garlic paste fried to a brown ( not yellow ) color or the sunny side up with the yolk both intact and liquid and the edges browned to a thin crunchy lining. As the years went by my equation with weight reversed and eating eggs became a not so routine affair and other forms such as poached, boiled and scrambled whites (shudder) made inroads into my meals. Now my relation with eggs rests comfortable with two good fried eggs once a week. And or other occasions I manage to sneak in boiled egg as 'garnishing' on curries and rice.

Enough said about my adulation for the little humpty dumpties, the recipe that I have to share today is an elevation of status of some sorts for my oval friend, it makes its foray into the main course and is not relegated to a garnishing or a scrambled to bits sharing space with five different ingredients in rice.

This ande ki kadi is a tangy gravy that perfectly offsets the blandness of eggs.

1 onion sliced
1tsp garlic paste
2tsp red chilli powder
2tsp zeera powder
1tsp coriander powder
1 pinch turmeric
4 tablespoon tamarind pulp
1 tbsp fresh coconut paste
6 green chillies slit
6 eggs hard boiled and shelled

6- 8 tbl sp oil
1/2 tsp mustard leaves
12 curry leaves

Ground to paste
1 medium onion
4 medium tomatoes
2tbsp finely chopped coriander leaves

Pour the oil in a cooking vessel and let it warm. Add the mustard seeds and curry leaves and let it splutter
After a minute or so add the onion and fry till brown.
Add the garlic paste and fry for 5 mins with sprinkling of water as required
Add all the powders and fry for 5 mins
Pour the pureed onions and tomatoes, cook for 15 mins.
Add the green chillies and coconut and cook for 10 mins.
Drop the hard boiled eggs just before serving . Leave to simmer for 5-10 mins

Enjoy with steamed white rice

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