Another month, another anda/egg curry recipe. This actually has very similar ingredients as last month’s anda curry but with a bit of crucial +/- turns out very differently in terms of both flavour and texture. This is less aggressively spiced both because there’s no mellowing coconut milk being added in this version and because it was made with my children in mind. I’m happy to report they loved it and asked that I make it again. For my kids at least this has to do not just with the less aggressive spicing but also with the fact that the sauce is pureed and so there’s no onion or other crunchy bits floating around in it. It feels like my life’s work right now is to convince them that onions are actually why they like almost everything they like to eat. (You may not need to be so convinced but you’ll like this pureed sauce too.) They are also not yet able to resolve their relationship with dhaniya. They like the flavour of dishes that are garnished with it but perform intricate surgery to get every bit of green off their plates before they eat. Fascinating, I know.
- 6 eggs, hard cooked/boiled and peeled
- 1 small stick cassia bark/cinnamon
- 5 pods green cardamom
- 1 cup red onion, thinly sliced
- 1 tspn grated ginger
- 1 tspn grated garlic
- 3/4 tspn haldi/turmeric powder
- The following ground into a coarse paste: 1 tspn black peppercorn, 1 small dried red chilli, 1 tspn cumin seed, 1 tspn coriander seed, 1 tspn fennel seed
- 1.5 cups diced tomato
- 1 tspn jaggery/brown sugar
- 1 cup water
- Salt to taste
- 1 tblspn chopped dhaniya/cilantro
- Poke a few small holes in the peeled eggs or make a few thin slits. Keep aside
- Heat the oil over medium heat and send the cinnamon and the cardamom for a swim in it.
- When the cinnamon begins to unfurl/darken add the onion and saute over medium heat till nicely browned (but not scorched; keep it moving)
- Add the ginger and garlic and saute for another minute or two till the raw aroma is gone.
- Add the haldi and the powdered spices and saute for another 30 seconds.
- Add the tomatoes and salt and saute till the tomatoes have completely cooked down and the oil separates.
- Add the jaggery/brown sugar and the water, bring to a high simmer and cook uncovered for five minutes or so.
- Carefully fish out the cinnamon and the cardamom pods and keep aside.
- Let the sauce in the pan cool a little and then blend to a smooth puree.
- Return the puree to the pan and reheat to a high simmer. Add the cardamom and cinnamon back in and add the boiled eggs. Stir to mix and simmer for another 5 minutes, rolling the eggs over gently from time to time.
- Garnish with the dhaniya and serve with dal and rice or parathas.
- You can, as always, adjust the heat up or down. Leave out the red chilli or add a few more.
- You could saute the boiled eggs after peeling them to crisp up the outsides a bit. This is is a fairly common step but I tend to leave it out to reduce the amount of oil in the dish and also a fussy step.
- You could add a pinch of garam masala for a minute or so at the very end.
- I actually made the pictured version with duck eggs a friend had generously dropped off. I cooked them the same amount of time as I would have chicken eggs and so after simmering in the curry at the end the yolks were still nice and soft (though you can’t see them here).
- I am confident I would win any contest to determine the worst peeler of boiled eggs. It’s a miracle if I can get three out of six not looking like they were mauled by a maddened ferret.