Eggs-llent Curry

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.

You Need:

• 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

Masala:

• 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

You Do:

1. Roast the ingredients in masala except the tamarind paste till the onion caramelizes.
2. Let the roasted masala cool, till this time heat oil in a kadai – temper the cumin seeds and add minced onion.
3. Grind the masala into rough powder – add tamarind paste and some water then grind to make a fine paste.
4. Add potato to the kadai, let the potatoes cook.
5. Once cooked add the masala paste , malvani masala and salt. Simmer till the raw smell vanishes.
6. Once the curry is done add boiled eggs – half sliced.
7. Cover them with masala and simmer for couple of minutes, avoid stirring as it may mash the eggs and garnish with coriander leaves.

Done !! Serve with whatever is easily accessible.

Thanks to the hefty amount of coriander seeds; this dish goes to Priya and RV’s CWS: Coriander Seeds.