Andhra Spiced Egg Curry
Andhra Spiced Egg Curry
This egg curry originates from the Andhra Pradesh state of India, which is on the Southeastern coast. This region is known for being the leading producer of red chilies. The cuisine is mostly vegetarian, consisting of tangy and spicy flavor; such as this dish. Chicken, lamb, and seafood are sometimes consumed, but not often.Preparing this dish is quite simple. As with any Indian cooking, the most important thing to do is to add the ingredients in the specific order provided. If you can follow really simple steps, this curry will turn out amazing!
Ingredients
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 medium onion finely diced
- 1 small cinnamon stick
- 2 green chilies diced
- 2 tomatoes diced
- 1” ginger minced
- 1 tsp ground coriander
- 1 tsp kashmiri chili powder
- 1/2 tsp turmeric
- 1/2 cup water
- 1 tsp tamarind paste
- 1/4 cup coconut milk
- 4 large hard boiled eggs halved
- 10 curry leaves roughly chopped
- salt to taste
Instructions
- Heat the cooking oil in a large sauce pan over medium high heat. Addin the mustard seed. Cook for a minute. Stir in the onions. Cook down for 7-8 minutes.
- Stir in the green chilies and cinnamon stick. Cook for 2 minutes.
- Add in the tomatoes. Cook for 5 minutes.
- Stir in the ginger. Cook for 2-3 minutes.
- Add in the dry spices. Cook for 2 minutes.
- Pour in the water and tamarind paste. Bring to a boil, then reduce heat to medium. Let simmer for 5 minutes.
- Stir in the coconut milk. Season with salt to taste.
- Stir in the curry leaves. Then add in the halved hard boiled eggs. Simmer for 3 minutes so the eggs can soak up some of the sauce.
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