ANDA CURRY (Egg Curry)
ANDA CURRY (Egg Curry)

Smita Joshi



Prep Time

0 : 25

Cooking Time

0 : 15



Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 8.62 g
Sat Fat 2.02 g
Salt 137.0 mg
Sugars 1.39 g
  • Other Items
  1. 1 Onion Sliced
  2. 3 tablespoons Grated Coconut
  3. 1 teaspoon ginger-garlic paste
  4. 1 Handful Coriander Leaves
  5. 1/2 teaspoon Cumin Seeds
  6. 2 tablespoons Soybean Oil
  7. 1/2 teaspoon Haldi ( turmeric powder)
  8. 1 teaspoon Red Chili Powder
  9. Salt As Needed
  10. Soybean Oil For Deep Frying
  11. 2 Hardboiled Eggs
  12. 2 cups Vegetable Stock
  13. 2 green chilies, chopped
  1. Mix the onion slices, grated coconut and ginger-garlic pastes, coriander leaves and cumin seeds together to make a paste.
  2. Heat a frying pan with soybean oil ( 2 tablespoons). Add this paste to the oil and fry it for 5 minutes. Sprinkle the haldi (turmeric) and red chili powders and salt. Stir and mix well.
  3. Meanwhile, in a separate deep frying pan, heat oil for deep frying pan the hard boiled eggs.
  4. Pour the vegetable stock on to the pan with the onion slices, grated coconut and pasted ingredients. Allow the mixture to boil for 2 minutes. Pour the cooked curry sauce on a serving bowl.
  5. Add the deep fried hard boiled eggs to the curry sauce. Garnish with chopped green chilies.