Main Dishes

Andhra Egg Masala Curry/Andaka Masala Curry


There are several different styles for making Egg Curry and this recipe is from Andhra in origin. Serve Egg Curry with a vegetable side dish and rice and with rotis.

6 hard boiled eggs
5 tbsp s vegetable/ canola/ sunflower cooking oil
2 medium sized onion cut into quarters
3 medium sized tomatoes cut into quarters
2 green chillies
2 tsps garlic paste
2 tsps ginger paste
2 tsps coriander powder
1 tsp cumin powder
1 tsp garam masala
1/2 tsp turmeric powder
1/2 tsp red chilli powder
Salt to taste
Chopped fresh coriander leaves to garnish
Heat 2 tbsp s of the cooking oil in a pan and when hot, add eggs and add little salt and turmeric powder to it and fry until golden brown and remove from pan . later add the onions in the same pan, Fry till golden. Turn off the fire. Use a spoon to remove onions from pan, put them in a Grinder jar. Grind the onions, tomatoes, green chillies into a smooth paste. Try not to add water while grinding. Heat the remaining oil in the same pan ,add the paste you just made to it when it is hot. Fry for 2-3 minutes. Add the ginger and garlic pastes, all the dry spices(remaining spices mentioned in ingredients), mix and fry till the oil begins to separate from the masala (onion-tomato-greenchilliesmix). Now add 2 cups of water to this masala and bring to a boil on a medium flame. Add fried eggs gently to the gravy. Simmer the flame and cook for 10 minutes or till the gravy is thickened/ oil comes out from the gravy. Turn off fire and garnish with chopped coriander leaves. Serve hot with rice and pulav and with rotis.


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