Egg Curry is prepared in so many different ways throughout India. Each type surely must be tasting awesome. In Maharashtra, generally coconut is used in the cooking of this curry, and is called ‘Andyaachi Aamti’.
The egg curry I have presented here is quite easy to prepare and has a unique taste. It is totally in contrast to the Maharashtrian version in terms of taste. This one is more on the sweet and sour taste and goes very well with chapatis or even some toasted paav/bread! It is quite a good option for those who have to curtail the consumption of coconut due to medical reasons!
This recipe was shared with me by our dear Goan Catholic neighbour, whom we lovingly address as ‘Aunty’. As I have earlier mentioned, I have been lucky enough to get to know the cuisines of many different communities, due to our old time habits of sharing food with our neighbours and thus learning to cook a variety of awesome dishes.
For some more delicious dishes, do take a look at the following recipes too….
Prep Time : 25 min
Cooking Time : 25 min
Serves : 3-4
- 6 Eggs
- 3 Medium Onions
- 4 Medium Tomatoes
- 1 tbs Coriander Seeds
- 8 Black Peppercorns
- 7-8 Bedgi Dry Red Chillies
- 1/2 tsp Turmeric Powder
- 2 tsp Kashmiri Red Chilli Powder
- 2 tsp Sugar… To be adjusted as per preference
- 1 tsp Vinegar
- 1/2 cup Water
- 1/2 cup Chopped Coriander Leaves
- Salt To Taste
- 3 tbs Oil
- To make Egg Curry, boil the eggs in sufficient water adding about 1/4 th teaspoon salt to it.
- Once the water reaches it’s boiling point, reduce the heat to medium high and keep boiling the eggs for exactly 12 minutes.
- Switch off the flame immediately after the said period and drain out all the water and immerse the cooked eggs in some normal temperature water. This gives perfectly boiled eggs.
- Peel the cooked eggs and set aside till further use.
- Soak the red chillies in sufficient hot water for about 1/2 an hour.
- Next, grind together the onions, tomatoes, coriander seeds, black peppercorns and the soaked red chillies to get a smooth paste, without adding water.
- Next, to prepare the gravy, heat a pan and add oil to it.
- When it heats up, add the ground mixture and turmeric powder and give it a good stir.
- Add the red chilli powder, sugar, vinegar and salt to taste. Bring the mixture to a boil, adding just about half a cup of water.
- Cook covered for about 7-8 minutes, stiiring occasionally. Maintain the thick consistency of the gravy.
- Halve the boiled eggs and release them into the gravy very gently.
- Switch off the heat and garnish with lots of chopped corriander leaves to enhance it’s overall flavour.
- Serve this delicious Egg Curry with some rotis or steamed rice accompanied by an onion tomato salad!