Malvani Egg Curry (Anda Curry)

Steps

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1. 1
   Heat a heavy pan or griddle. Add the sliced onions with no oil and dry-roast them, stirring, until they soften and start to pick up some colour.
   ▶ ≈1:36
2. 2
   Add the garlic, ginger, grated coconut and a pinch of salt. Continue dry-roasting until the coconut turns golden brown.
   ▶ ≈2:09
3. 3
   Push the mixture aside to make a well in the centre. Add a little oil along with the black peppercorns, coriander seeds, cinnamon and cloves, letting them crackle slightly. Mix everything together and roast for 1–2 minutes until lightly golden, being careful not to burn anything.
   ▶ ≈2:38
4. 4
   Turn off the heat and transfer everything to a bowl to cool completely. Once cooled, blend it in a jar with a little water into a smooth, fine paste — this is your spice paste (vatan).
   ▶ ≈3:11
5. 5
   Heat a deep pot with 3–4 tbsp oil. Once hot, quickly stir in the Kashmiri red chilli powder and Malvani masala, being careful not to let them burn.
   ▶ ≈4:35
6. 6
   Add the prepared spice paste and mix quickly with the powdered spices. Cook on high heat, stirring constantly, until the texture completely changes, becomes crumbly, and the oil separates out fully.
   ▶ ≈5:02
7. 7
   Once the oil has separated, add hot water to bring the mixture to a gravy consistency. Bring to a boil, then simmer for 6–7 minutes until oil rises beautifully on top and the gravy looks rich and smooth.
   ▶ ≈5:55
8. 8
   Taste the gravy and adjust the salt, since only a little salt was added earlier in the paste.
   ▶ ≈6:47
9. 9
   Poke the boiled eggs all over with a knife so the gravy can seep in, then gently add them to the curry and simmer for another 3–5 minutes so the eggs pick up the flavour.
   ▶ ≈7:46
10. 10
    Finish with chopped fresh coriander and stir through. Serve the Malvani Egg Curry hot with rice, bhakri, or vade.
    ▶ ≈8:53