Thank you for lovely inputs on the look, any more suggestions are please welcome :)
The common Sunday Lunch back home used to be pre-dominantly Fish, Meat or Egg – in the same priority order. Till now I have not tried out first two options but the last priority has become a first priority here. Yeah, Eggs are not only common breakfasts but also a fancy weekend lunch. Though I’ve tried and tasted loads of varieties of Egg dishes, my Mom’s authentic Konkani style Anda Masala is one of the most reliable and immensely well-seasoned one.
Best part is it goes of well with anything from Chapatis – Rice or Bread.This curry was more than enough for both of us for our single Lunch, we had it with Jeera Rice.
- Eggs: 3 in number – Boiled and Peeled and sprinkled with salt and pepper.
- Onion: 1 and half – finely minced
- Potato: 1 small – Peeled and cut into slices
- Cumin Seeds: for tempering
- Malvani Masala \ Garam Masala
- Salt to taste
- Cloves: 2
- Cinnamon stick: 1/4 inch
- Peppercorns: 3-4
- Coriander seeds: 1-2 tbsp
- Poppy Seeds: 2 tsp
- Onion: 1/2 finely sliced
- Dried Coconut: 3-4tbsp – Grated
- Tamarind Paste: 2tbsp
- Roast the ingredients in masala except the tamarind paste till the onion caramelizes.
- Let the roasted masala cool, till this time heat oil in a kadai – temper the cumin seeds and add minced onion.
- Grind the masala into rough powder – add tamarind paste and some water then grind to make a fine paste.
- Add potato to the kadai, let the potatoes cook.
- Once cooked add the masala paste , malvani masala and salt. Simmer till the raw smell vanishes.
- Once the curry is done add boiled eggs – half sliced.
- Cover them with masala and simmer for couple of minutes, avoid stirring as it may mash the eggs and garnish with coriander leaves.