Egg (anda) curry

Ingredients

• 4 Eggs boiled and cut into halves. (We generally discard the yolk.)
• 1 Onion, finely chopped.
• 1 Tomato, finely chopped.
• 2 Green Chillies, finely chopped.
• 2 Cloves of Garlic, finely chopped.
• 1 teaspoon Ginger paste.
• 3/4 cup Milk.
• 1/4 cup water.
• Cilantro.
• Salt to taste.

For seasoning:

• 5-6 tablespoons Oil
• 2 Bay leaves
• 1 Cinnamon stick
• 2 Cloves
• 1 Cardamom
• 2 teaspoons Cumin seeds

Spices:

• 1 teaspoon Turmeric Powder
• 1 teaspoon Red Chilli Powder
• 1 teaspoon Coriander Powder
• 1/2 teaspoon Amchur
• 1/2 teaspoon Saunf (Fennel Powder)
• 1 teaspoon Garam Masala

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Preparation

• Take a pan and add oil. Once the oil is heated, add bay leaves, cinnamon, cloves and cardamom. After a minute add the cumin seeds.
• When it starts spluttering, add the garlic and green chillies. After the garlic turns a little brown, add the onion and saute until it turns brown.
• Reduce to medium heat. Add a tsp of salt and continue sauteing until the onions are soft and brown. Add ginger paste and saute. Mash the onions with a laddle.
• Add the spices mentioned above (except Garam Masala) sequentially while continuing to mash and saute. Let it cook really well. Then add the tomatoes.
  
• Once they are cooked, add 1/4 cup of water and 3/4 cup of milk. When it starts boiling, add the eggs.
• Close it with a lid and let it cook for a couple of minutes, and then top it off with the Garam Masala.
• Once it starts thickening, add the chopped cilantro. Serve with rice / roti.

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