Egg Curry Recipe Using 116 Eggs || Anda Curry || Village style @ Buchi Babu

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Egg curry ranks high on my list of comfort foods. It is my go-to dish when I want a non-vegetarian meal but don't have any meat, chicken or fish in the house. Since eggs are usually a staple in the pantry, it is also convenient to cook.
There are several different styles for making egg curry with different regions Indian cooking it differently. This recipe is North Indian in origin. The gravy for egg curry can be made ahead of time and frozen. Then when you are ready to eat it, simply boil the eggs, thaw and heat the gravy through, add the eggs and you're good to go. Egg curry is a family favorite too, as you can make it as mild as you like or as 'hot' as you like by adjusting the spices to suit your needs. Personally, I like it hot! Serve egg curry with a vegetable side dish and rice.
Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.
For more recipes related to Egg Curry checkout Kolhapuri Egg Curry, Omelette Curry, Egg Macho, Kodi Guddu Pulusu . You can also find more Main Course Egg recipes like Papeta par Eeda, Baked Aubergine and Eggs, Egg Koftas, Tomato and Egg Stir Fry.
Ingredients for Egg Curry Recipe
Eggs hardboiled 116
Tomatoes fresh 1/2 cup
Dried red chillies 20-30
Onion finely chopped 20 medium
Garlic cloves 20-30
Black peppercorns 2-3
Coriander seeds 10 teaspoon
Cumin seeds 5 teaspoon
Turmeric powder 5 teaspoon
Tamarind pulp 3 teaspoon
Oil 10 tablespoon
Salt to taste
Method
Step 1
Grind together coconut, dried red chillies, half the onion, garlic, peppercorns, coriander seeds, cumin seeds, turmeric powder and tamarind pulp alongwith some water to a fine paste.
Step 2
Heat oil in a non-stick pan. Add remaining onion, mix and sauté till golden.
Step 3
Make a crisscross on the narrow side of the eggs.
Step 4
Add the prepared paste to the pan, mix and cook for a minute. Add 1 cup water and mix well. Add salt, mix and cook on low heat for 2-3 minutes.Add eggs, mix and cook for 4-5 minutes.
Step 5
Serve hot garnished with a coriander sprig.
Nutrition Info
Calories : 772
Carbohydrates : 21.7
Protein : 43.7
Fat : 56.6
Other : Vitamin B12- 5.4mcg
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 116
Level Of Cooking : Moderate
Taste : Mild
Related: Egg Recipes
Egg Biryani
Egg Curry
Egg Pakora
Masala Omelette
Mushroom Omelette
Poached Eggs
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