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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


  • 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


  • 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.