Egg Curry/Anda Curry cooked with coconut

Usually, I cook egg curry in tomato gravy but sometimes I prepare this dish with coconut. This is a sure shot hit and my husband loves it. I can serve this with rice,roti or pav so lots of options for me. This curry tastes best after few hours so I cook it in the afternoon and serve it for dinner. Enjoy!!!!

Egg Curry/Anda Curry Made In Coconut Gravy

Ingredients:

6 boiled eggs

Two 1 inch cinnamon stick

5 green cardamom

5 cloves

1/2 cup fresh grated coconut

3 tbsp unsweetened desiccated coconut

24-25 curry leaves

1 tsp fennel seeds

10 garlic cloves,roughly chopped

1 inch ginger, roughly chopped 

3 tbsp oil

Oil for shallow frying

1 medium size tomato,finely chopped

2 medium size onion

5 dry red chilies (add more if you like it spicy)

1 tsp tamarind pulp

1 tsp coriander powder

1 tsp kashmiri red chili powder

1tsp turmeric powder

Pinch of sugar

Salt to taste

Chopped coriander leaves for garnishing

Water as per requirement

Method:

Finely chop 1 onion and finely slice the other onion, lengthwise.

Remove the shell of the boiled eggs. Prick the boiled eggs with a fork on 2-3 places.

Add 1/2 tsp turmeric and salt to taste. Mix well to ensure all the eggs are coated with salt and turmeric.

Heat oil in a pan for shallow frying. Fry the eggs until golden brown.

Remove on a kitchen paper towel and keep aside.You can even cut the eggs into half, you choose:)

Heat 1 tbsp oil in a frying pan. Keep gas on medium to low heat. Add the fennel seeds to it.

When seeds start crackling add cinnamon,cardamom, dry red chilies and cloves. Fry for less than a minute or until you get a nice aroma.

Add the sliced onion. Saute till golden brown.

Add the 12 curry leaves and saute for a minute.

Add ginger and garlic, saute for 2 minutes.

Now add the desiccated coconut. Saute until it turns golden brown.

Add the fresh grated coconut. Saute till golden brown.

Remove from gas and let this cool. In a blender, blend this mixture to a smooth paste . Add water as required. Keep aside.

Now heat 2 tbsp oil in a wok. Add the chopped onion. Saute until golden brown.

Add the remaining curry leaves. Saute for another minute. 

Add the chopped tomato.Saute, cover and cook for 5 minutes or until the tomatoes are soft and pulpy. Cook on low heat.

Remove the cover and mash the tomatoes with the back of a spoon.

Add turmeric,coriander powder,red chili powder,sugar and salt. Cook until oil starts separating.

Now add the blended paste. Mix well. Add 2 cups of water. Add water as per the gravy consistency you want. Stir. Add the tamarind pulp.

Cook for 5 minutes or until the gravy starts to boil. 

Add the boiled eggs, cook on low heat for 5-10 minutes or until the gravy starts boiling again. Garnish with chopped coriander leaves.
Egg curry is ready to serve.

Tips! 

Try adding mint and coriander leaves while making the paste in a blender. This will give a nice flavour.

Egg Curry/Anda Curry Made In Coconut Gravy