Ande Ka Salan or Egg Curry
Many a time, Eggs come to your rescue when you want to put something on the table really fast or when you are not in the mood for some elaborate cooking. Yesterday, I was racking my brain for making a side dish for Biryani and that was when I spotted the cookbook, Sainsbury’s Cooking of Southern India by Rafi Fernandez. A quick scan and my eyes got glued on to Ande Ka Salan or Egg Curry. Though I made it as an accompaniment for Biryani, you could have it with plain rice as well
Ande Ka Salan or Egg Curry
Source: Sainsbury’s Cooking of Southern India by Rafi Fernandez
Ande Ka Salan or Egg Curry
Many a time, Eggs come to your rescue when you want to put something on the table really fast or when you are not in the mood for some elaborate cooking.�Yesterday,�I was racking my brain for making a side dish for Biryani and that was when I spotted the cookbook, Sainsbury's Cooking of Southern Ind
Ingredients
- 1 onion large Finely sliced
- 4 cloves garlic Crushed - (I used paste)
- 2 inchs ginger Crushed - (I used paste)
- 2 tablespoons Ground almonds
- 1 teaspoon Chilli powder - (or as required)
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- Water - just enough to mix the powders
- 2 chillies Dried Red
- 4 tomatoes (you can blitz it in a grinder as well) Chopped
- a few Curry leaves
- 3/4 cup Coconut milk
- to taste Salt
- 6 eggs (halved lengthwise) Hard boiled
Instructions
- Mix the garlic, ginger, ground almonds, chilli powder,turmeric powder and coriander powder with a little water to form a paste and keep aside .
- Heat oil in a pan and fry the sliced onion till golden brown.
- Reduce the heat
- Add the red chillies and spice paste and saute till oil separates.
- Add the tomatoes, curry leaves,coconut milk and salt and mix well.
- Simmer til you get a thick gravy (appx 15 minutes).
- Add the halved eggs with cut-side up.
- Using a spoon or ladle, ensure that the gravy covers the eggs.
- Let simmer for another 5 minutes.
- Switch off heat
- Transfer to a serving dish.
- Garnish and serve hot.
