Thursday, August 29, 2013

Anday ka Salan or Egg curry is another great accompaniment to khichdi. It tastes good with any indian bread and dosa too. It can be served with Bagaarya chawal too. It can be made into a thick gravy or can be completely dried up as a side. We love this egg curry especially with khichdi.


Here is the recipe..

Serves 2

Ingredients :
Egg - 4
Onion - 1 medium chopped finely
Tomato - 2 medium chopped finely
Ginger Garlic Paste - 1 Teaspoon
Red chilli powder - 1 Teaspoon or as per taste
Turmeric Powder - 1/4 Teaspoon
Coriander Powder - 1/2 Teaspoon
Salt to taste
Coriander Leaves - 1 Tablespoon chopped
Oil - 1 Tablespoon
Water as required

Method :
1. Heat oil in a cooking vessel.
2. Add onion and fry till translucent.
3. Add ginger garlic paste and fry for a minute.
4. Add turmeric powder, red chilli powder, coriander powder and salt and cook for a minute.
5. Add the chopped tomatoes and cook for 10 minutes on medium flame till tomatoes are cooked and soft.
6. Add 3-4 cups of water and cook till it comes to a boil.
7. Crack the eggs one by one and drop the contents in the boiling gravy discarding the shell. Drog the eggs away from one another and slowly.
8. The yolk should be cooked covered in its own white. 
9. Let it cook for several minutes till the eggs are well cooked and water starts to dry up. 
10. Add the chopped coriander leaves. Do not mix with a spoon as it will break the eggs.
11. Add water if required to achieve desired consistency. 


Enjoy Anday ka salan.

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