A flavourful, tasty and utterly satisfying egg curry made with desiccated coconut, onions, sesame seeds, aromatic spices and boiled eggs.
This egg curry is also calledย Anda Curryย &ย Anda Rassaย and is popularly paired with bhakri, pav (Indian Loaf Bread) and steamed rice.
About Egg Curry (Maharashtrian Style)
This egg curry also called anda curry is aย traditional Maharashtrian-style curryย made with dry (or desiccated) coconut along with onion and til (sesame seeds) which are roasted and ground to paste.
This paste is popularly known as โvaatanโ or โKanda Khobra Vatatanโ and is often used in Maharashtrian cooking.
This is a very simple, easy-to-make curry that makes a perfect weekend meal for lunch and dinner along with some soft Indian bread called pav and steamed rice.
Egg curry is almost made in every household with little variations depending upon region to region.
This Maharashtrian-style egg curry is mildly spiced with a burst of flavours.
The oil floating on top of the curry is called โTariโ which is very common in Maharashtrian cooking, especially for making curries that involve coconut-onion paste.
To make this rustic authentic egg curry basic pantry staples are used which gives this curry a rich taste and texture.
I have used desiccated coconut, but you can use dry-grated coconut instead.
To make this easy and simple egg curry, we first roast the coconut, onions and sesame seeds. Then grind them with a handful of coriander leaves to a fine paste.
This paste is then fried in oil and spices are added along with hot water.
Boiled eggs are added and the curry is simmered for 10 minutes.
This egg curry makes a perfect menu for family meals.
Recipe Video
ingredients
Eggsย โ We will need 5-6 boiled eggs.
For Masala Paste (Vaatan) โย For making masala we are going to use desiccated coconut (or grated dry coconut), onions, til (white sesame seeds) and fresh coriander leaves (cilantro).
We will also add ginger and garlic to enhance the taste of this curry.
Spices & Herbs โย Spices add warmth and rich flavour to this curry. Basic spices like garam masala, chicken masala, coriander powder, cumin powder, turmeric powder and red chilli powder are used in making this curry.
I have used malvani chicken masala here, but you can use any meat masala or egg curry masala in making this dish.
Also to get the bright red colour use Kashmiri red chilli powder if available.
Oil โย I have made this curry in sunflower oil. If you like you may add butter or ghee too.
Water โย We need to add hot boiling water to the masala paste which gives the curry a red vibrant colour.
Variations
You can make the curry and add legumes instead of eggs. Legumes such as chickpeas, black chickpeas (kala chana), sprouts, kala vatana (dry black peas), and black-eyed beans (chavali) are often added to make vegetarian curry.
Serving Suggestions
This mildly spiced egg curry / anda curry pairs best with rice, bhakri and bread.
You may also serve this along with biryani or pulao (pilaf).
Storage Options
The curry stays good for 3-4 days in the refrigerator. Store it in an air-tight container.
Reheat before serving and adjust the consistency of the curry as per preference.
Related Recipes
Prawns Koliwada (Spicy Prawns Fry)
How to make Egg Curry Maharashtrian Style
Note:
I have used chicken masala here from a local brand. You can use any meat masala that is easily available at any Indian grocery store.
My Recommendations:ย Everest Chicken Masala,ย Everest Meat Masala
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Recipe Card
Egg Curry | Anda Curry Maharashtrian-Style
Ingredientsย ย
For Coconut โ Onion Paste (Kanda Khobra Vaatan)
- 1 cup Desiccated Coconut
- 2 Onions, sliced
- 4 teaspoons Til (Sesame Seeds)
- 5-6 Garlic Cloves
- 1 inch Ginger
- 1/2 cup Coriander Leaves
- 1 teaspoon Oil
For The Curry
- 6 Boiled Eggs
- 2 tablespoons Chicken Masala Or Any Meat Masala
- 1 teaspoon Garam Masala
- 1 teaspoon Coriander Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Red Chiili Powder
- 1/2 teaspoon Turmeric Powder
- Salt to taste
- 2 tablespoons Coriander leaves (Cilantro), to garnish
- Lemon Juice, while serving
- 2 tablespoons Oil
- Boiled Water, to make the gravy
Instructionsย
- Boil 6 eggs. Once cooled, peel and make a crisis cross slit on the top side of the egg, so that the curry can seep inside the egg.
- In a kadai, dry roast til (white sesame seeds) till they are crisp and golden brown. Transfer them onto a wide plate to cool.
- In the same kadai, add a teaspoon of oil and sliced onions.
- Sautรฉ onions on a medium flame for about 3 minutes.
- Add roughly chopped ginger and garlic and roast the onions till they are slightly golden brown in colour.
- Once the onion mixture is done, transfer them to the plate to cool.
- In the same kadai, add desiccated coconut. You can also use dry coconut here.
- Roast the coconut till they turn nice brown in colour. Keep the flame low while roasting the coconut. Once done keep aside to cool.
- Add the above-roasted coconut, sesame seeds, onions and a cup of fresh coriander leaves (cilantro) in a blender. Add some water and grind it to a fine paste.
Let's make the curry
- Heat 2 1/2 tablespoons of oil. Once hot add the coconut paste and saute on medium flame till it starts leaving the edge of the pan. That's an indication that the paste is cooked perfectly. Meanwhile, keep the water to boil.
- Add spices, chicken masala, garam masala, cumin powder, coriander powder, red chilli powder, and turmeric powder.
- Mix the spices with the coconut paste.
- Add boiling water. (Adding boiling water ensures that the cooking process does not slow down and it helps to give that bright red colour to the gravy).
- Adjust the consistency of the water as per your requirement. At this moment, add salt to taste. Let the curry come to a boil.
- Add boiled and peeled eggs. Also, adjust the amount of water for the gravy.
- As we have used coconut, the curry tends to get thicker hence add water accordingly. Let the curry come to a boil.
- Lastly, garnish with finely chopped coriander leaves (cilantro).
- Our tasty egg curry is ready to serve.
- Serve hot with flatbread, bread or rice. Do not forget to squeeze some lemon over the curry before serving.
