Yeah, my love for Anda curry (Egg Curry) is stupendous. Well i hope you get the emotion. I was born and brought up in Jamshedpur, hence was always surrounded by bengalis, and my food liking is very much influenced by bong food. I love luchi aloo gobi sabzi, i love patashe ka kheer, i love the meetha pulav, i love the aloo patal curry, i love egg rolls and above all i love Anda Curry.
Egg curry chawal has beautiful memories attached with my childhood. 2 of my best bong buddies, Sushmita and Koni, have fed me anda curry so so many times, and also my favorite neighbour, whom i used to call Bengali aunty 😀 yes that’s exactly how i used to call her, aunty knew that anda curry and patashe wali kheer can make me happy any day.
I feel there were 2 reasons why i developed this love for anda curry, for bongs fish used to be everything, so to accommodate food for a vegetarian , who loves eggs, the first thing they used to think of was anda curry. Also i remember that only day when i had done a night stay at these frens place. At shumi’s place, aunty had made an elaborate meal, and anda curry was of course one of them. When at Koni’s place, she had to cook for me, she had just started cooking, and i guess that is one thing she was really confident of cooking, and she was so proud to serve me that 😀 And i have always tried following her way of cooking it, some variations here and there.
Oh i should not forget another neighbor of mine, who finally guided me when i first cooked egg curry, after amma had gone. Aunty was deaf n dumb but she was an awesome cook, bong again, and she had taught me quite a few things, (*makes a note to self that i should make the gravy wala aloo gobhi soon*)
Bongs have a way of doing the eggs, they deep fry it , i used to do it as well, but i make anda curry so often now that i just cannot afford doing that anymore. But that way of egg curry is the bestest, with the boiled eggs deep / shallow fried with a little turmeric and chilli powder in the oil.
So here’s my way of doing egg curry.
- 8 boiled eggs (for the two of us 😀 we like saving a little for next day munching)
- 6 small / medium onions (1 slivered lenghtwise, 1 finely chopped, 4 pureed)
- 4 big tomatoes, skin removed and pureed.
2-3 inches cube ginger finely chopped
3 small heads of garlic, peeled and finely chopped
2 tsp cumin seeds
Olive oil for frying
Salt to taste
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1 tsp roasted cumin powder
1 big green chilli slit lengthwise
Coriander leaves for Garnish
1. Add olive oil to a pan / kadhai, and let it heat, just before it fumes.
2. Add the cumin seeds, let it splutter, should not get burnt.
3. Immediately add the ginger garlic paste. Let it fry for a minute till it separates and gets lighter in color.
4. Now add all the chopped onions, and let it fry and get golden brown in color.
5. Now add the pureed onions and let it fry. Let it fry till it turns almost brown in color. Keep stirring in between, so that it doesn’t burn, i prefer to do this on a medium high flame.
6. This is the time you add all the salt and spices. Fry for another 1 minute, so that the spices get cooked.
7. Now add the tomato puree, and stir well. It will look like a bad yellow mixture. 🙂 Dont worry, be patient, keep frying it for at least 10 minutes, till it changes into a nice dark red / brown color.
8. Now add 1/2 – 1 cup water to achieve the consistency you like, i like my gravy a little thick, and lots of it, coz i have it with rice.
9. Add the boiled eggs and let it bubble. Add the chopped coriander leaves.
10. Savor it with some rice. I make my rice in the microwave. 1:1.25 cups rice to water, a little salt and a little ghee. And cook for 20 minutes or more, or until the rice granules start spiking up like in the pic. This is the best rice done.