Egg Curry (Anda Curry)

History:

Egg curry, known as "Anda Curry" in India, is a popular and comforting dish enjoyed across the country. While the origins of egg curry are not well-documented, eggs have been a dietary staple in India for centuries. The dish likely evolved as a way to incorporate eggs into traditional Indian cuisine.

Egg curry comes in various regional variations, each with its own unique blend of spices and flavors. It's often prepared as a vegetarian or non-vegetarian option, making it a versatile and widely appreciated dish.

Recipe:

Ingredients:

For the Egg Curry:

• 4-6 hard-boiled eggs, peeled
• 2 large onions, finely chopped
• 2 tomatoes, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2-3 green chilies, slit (adjust to taste)
• 1/2 cup plain yogurt (curd)
• 2 tablespoons vegetable oil or ghee (clarified butter)
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• Fresh cilantro (coriander leaves) for garnish
• Water as needed

Instructions:

1. Prepare the Hard-Boiled Eggs:

• Place the eggs in a saucepan and cover them with water.
• Bring the water to a boil, then reduce the heat to a simmer and cook for 9-12 minutes.
• Remove the eggs from the hot water and immediately place them in cold water to stop the cooking process.
• Once cool, peel the eggs and set them aside.
  
  
  

2. Prepare the Curry Base:

• Heat the vegetable oil or ghee in a large, deep skillet or pan over medium heat.
• Add the cumin seeds and let them sizzle for a few seconds.
• Add the finely chopped onions and sauté until they turn golden brown.

3. Add Ginger, Garlic, and Green Chilies:

• Stir in the minced ginger, garlic, and slit green chilies. Sauté for a couple of minutes until fragrant.

4. Add Spices:

• Add the ground turmeric, ground coriander, red chili powder, and salt. Sauté for another minute or until the spices are well incorporated.

5. Add Tomatoes:

• Add the finely chopped tomatoes to the skillet. Cook until they become soft and start to break down, creating a thick sauce.

6. Incorporate Yogurt:

• Reduce the heat to low and add the plain yogurt (curd) to the tomato-onion mixture. Stir continuously to prevent curdling. Cook for 2-3 minutes.

7. Add Water and Simmer:

• Pour in enough water to achieve your desired curry consistency. Start with 1/2 to 1 cup of water and adjust as needed.
• Bring the mixture to a simmer and cook for 5-7 minutes to allow the flavors to meld together.

8. Add Garam Masala:

• Sprinkle garam masala over the curry and stir to incorporate. Taste and adjust the seasoning if necessary.

9. Add Hard-Boiled Eggs:

• Gently add the hard-boiled eggs to the curry, ensuring they are submerged in the sauce.

10. Simmer Briefly: - Let the eggs simmer in the curry for another 5-7 minutes to absorb the flavors. You can cut the eggs in half or leave them whole, depending on your preference.

11. Garnish and Serve: - Garnish the egg curry with fresh cilantro (coriander leaves).

12. Enjoy: - Serve the egg curry hot with steamed rice, roti (Indian flatbread), or naan bread. It's a comforting and satisfying dish that showcases the rich flavors of Indian cuisine.

Variations:

• You can customize egg curry by adding vegetables like peas, potatoes, or spinach.
• Adjust the level of spiciness by varying the quantity of green chilies or red chili powder.
• Some regional variations include coconut milk or cream to create a creamier sauce.

Egg curry is a flavorful and hearty dish that's a staple in Indian households. It's a perfect choice for both vegetarians and non-vegetarians, and it showcases the diverse and aromatic spices that are characteristic of Indian cuisine.