This egg curry is flavorful and fresh from fried Indian spices and seasonal tomatoes and eggs.
By Chitra Agrawal
I’ve been getting a half dozen eggs from my farmshare each week. I love to hard-boil them because it’s one of my most favorite snacks but at times I have a few of them left at the end of the week. This time, I decided to make a quick egg curry with the leftovers, which is really nice for this time of year because tomatoes are in season. I got these heirloom tomatoes in my share this weekend. They are a variety called Orange Russian and look all heart-shaped like this:
There are many variations of egg curry or also called anda curry found in India. Some recipes use coconut milk, tamarind, cream, etc, but whenever I have fresh tomatoes I like them to be the main base of this curry.
And instead of cream, I use Greek yogurt because its lighter and healthier, plus I think it does the trick for making the sauce thicker and a bit richer. This dish should have a bit of sourness to it and I’ve found that if the tomatoes I have don’t give the dish enough sourness, I add in some amchoor, which is dried mango powder, so that’s why I’ve made it optional in the recipe. You can find this powder in any Indian grocery store.
I served this egg curry over brown rice with a little bit of Indian pickle.Print
Chitra writes the food blog, The ABCD's of Cooking, which chronicles her adventures cooking American Born Confused Desi recipes. When she is not recipe blogging, Chitra can be found hosting her online cooking show and a supper club featuring Indian-inspired, vegetarian cuisine. She also teaches cooking classes and sells Indian street foods (sometimes yummy Indian tacos!) at events and artisanal markets in Brooklyn. Her cooking has appeared in the New York Times Dining Journal and she is a contributor to The Huffington Post, Gojee, The Daily Meal and Brooklyn Based.