Andyaachi Aamti is a delicious egg curry from Maharashtra, cooked in a roasted onion coconut gravy with some special spice powders. There are some special masalas in Maharashtra, like the Malvani masala, Kandaa Lasun masala, Garam masala, which impart a very unique and delicious flavour to the dishes to which they are added.
This curry is my favourite since childhood, and a great option when you crave for some non vegetarian food, but are unable to get fish or meat. This curry tastes too good with any bread, rotis, phulkas or even when combined with some hot steamed rice. Some chopped onion salad by the side, and the meal is done!
Eggs are highly nutritious and a favourite with many, and even with many vegetarians! Eggs are cooked in so many ways, and taste delicious in all forms. Not to forget the benefits they provide! Yes, I am partial to eggs, as being more of a vegetarian I am an eggitarian too.
For more such delicious dishes, do take a look at the following recipes too…..
4. Mutton Vade
Here’s the recipe for the delicious Andyaachi Aamti…..
- 4 Eggs
- 1 cup Chopped Onion (1 Onion)
- 1/4 cup Chopped Tomatoes (1/2 Tomato)
- 1 1/2 tsp Ginger Garlic Paste
- 3/4 tsp Turmeric Powder
- 1/2 tsp Kashmiri Red Chilli Powder
- 1 tsp Bedgi Red Chilli Powder
- 1 1/2 tsp Corriander Powder
- 1 1/2 tsp Malvani Mutton Masala Powder…. To be adjusted (if unavailable, use only garam masala powder)
- 2 tsp Garam Masala Powder…. To be adjusted
- 1 tsp Tamarind
- Salt to taste
- Corriander leaves for garnishing
To Be Roasted :
- 1 tbs Oil
- 1 cup Sliced Onions (1 Onion)
- 3/4 cup Fresh Grated Coconut
Whole Spices For The Tempering :
- 2 tbs Oil
- 2 Cloves
- 1 stick Cinnamon (1″)
- 1 Bay Leaf
- To make the Andyaachi Aamti, start with boiling the eggs first.
- In Saucepan, place the eggs and enough water to cover them well. Add 1/8 tsp salt to it and cook on high flame till it reaches a boiling point.
- Reduce the heat to medium, such that the water is still boiling but not spilling over. From this stage, boil the eggs for a perfect 10 minutes.
- Switch off the flame and drain out all the hot water immediately. Pour normal temperature water over the eggs and set aside.
- This stops further cooking of the eggs and cooking for 10 minutes after boiling point gives perfectly cooked eggs.
- In the meantime, heat a kadhai and add oil to it for roasting. When it heats up, add the sliced onions and saute till translucent.
- Add the grated coconut and saute till little browned. Switch off the flame, and let the mixture cool down.
- Grind it together alongwith the tamarind, using water as required to get a smooth paste.
- For the gravy, heat a saucepan and add the oil for tempering.
- When it heats up, add the whole spices to it. As soon as they splutter, add the chopped onions and saute till translucent.
- Add the ginger garlic paste and saute further for a while till the onions are cooked.
- Add the turmeric powder and mix well.
- Add the chopped tomatoes and saute. Cover and cook till they turn mushy.
- Now add all the other spice powders and saute for a few minutes. Add water as required to get a medium thick gravy and salt to taste.
- Let this gravy boil. Reduce the heat to minimum and simmer for about eight to ten minutes.
- In the meantime, peel the eggs and make slight vertical incisions (cuts) on them on four sides. This way the gravy seeps into the eggs and absorbs it’s flavour too.
- Add these eggs to the simmering gravy and check seasoning. Adjust water or salt if required.
- Switch off the flame and garnish with chopped coriander leaves.
- Serve this delicious Andyaachi Aamti with phulkas, parathas, steamed rice or Biryani Rice.