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.
- 3 eggs, hard-boiled and cut in half
- 2 tablespoon ghee or vegetable oil
- ½ teaspoon mustard seeds
- pinch of asafetida/hing
- ½ teaspoon cumin seeds
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 large tomatoes, chopped
- ½ teaspoon garam masala
- 1 teaspoon coriander powder
- ¼ teaspoon chili powder
- ⅓ teaspoon turmeric powder
- ½ teaspoon amchoor powder (dried mango powder) - optional
- 1 tablespoon Greek yogurt
- cilantro for garnish
- Hard boil 3 eggs, peel, cut in half and set aside.
- Heat ghee or oil in a pan under medium heat.
- Add in mustard seeds, asafetida/hing and cumin seeds.
- When the mustard seeds start to pop, add in the onions and cook until they are translucent and fragrant.
- Add in the garlic and ginger and stir them around. Fry for 30 seconds (you should be able to smell the garlic).
- Add in the tomatoes and mix up well and mash them down a bit.
- Then add in the garam masala, coriander powder, chili powder and turmeric.
- When the mixture starts to bubble a little, turn the heat down so it is simmering.
- Simmer the mixture until the tomatoes break down and becomes a pulpy sauce ~ 6-7 minutes.
- Add in the amchoor and mix. This is an optional ingredient that adds a nice sour taste to the dish.
- Mix a tablespoon of Greek yogurt in very well and add salt to taste.
- At this point, you can drop the eggs in gently and spoon the gravy over them.
- Simmer with eggs for 2 minutes.
- Turn off the heat and garnish with chopped cilantro.
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.