Malvani Anda Curry Recipe - Egg Curry With Spicy Malvani Masala
Malvani Anda Curry Recipe is a flavour packed spicy curry, made Malvani style, with a base of coconut and freshly made malvani masala. Best served with steamed rice and fish fry for a delicious Sunday afternoon lunch.
Malvani Anda Curry Recipe is an Egg curry flavoured with added Spicy Malvani Masala. Malvani cuisine is known for its spicy, tart non vegetarian delicacies. Malvani masala is almost a core ingredient that is used in most recipes from that region of Maharashtra.
Malvani masala is characterised by dry roasted nutmeg, coconut and stone flower with malvani chillies. Boiled eggs are cooked in a gravy made with onions, tomato, ginger garlic paste and more.
If you like various Egg Curry recipes, here are a few more you can also try:
- 4 Whole Eggs , hard boiled
- 1 Onion , thinly sliced
- 1/2 cup Homemade tomato puree
- 1 Green Chilli , slit
- 1 tablespoon Ginger Garlic Paste
- 1/4 cup Cashew nuts , soaked in warm water
- 1/4 cup Fresh coconut , grated
- 1 teaspoon Red Chilli powder
- 2 teaspoons Coriander Powder (Dhania)
- 2 teaspoons Malwani masala
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Cumin seeds (Jeera)
- 1 Kokum (Malabar Tamarind)
- 1 sprig Curry leaves
- 1 tablespoon Sunflower Oil
- Salt , to taste
How to make Malvani Anda Curry Recipe - Egg Curry With Spicy Malvani Masala
To begin making Malvani Anda Curry Recipe, boil the eggs in a saucepan for 10-12 minutes, drain water, peel the eggs, halve them and keep the eggs aside.
Heat a little oil in a kadai, add the sliced onions. On a medium heat, saute till the onions are caramelized.
Once the onions are caramelized, grind it to a smooth paste along with soaked cashew nuts and fresh grated coconut using a mixer grinder and keep aside.
Heat a tablespoon of oil in the same pan on a medium heat, add the cumin seeds and let it sizzle.
Add the curry leaves and slit green chilli and let it splutter.
Add the ginger garlic paste and cook until the raw smell goes away. This will take 2 to 3 minutes.
Add the ground onion, cashew and coconut mix and cook for a minute.
Now add the red chilli powder, coriander powder, turmeric powder, malvani masala and cook until the curry gravy leaves the sides of the pan and deep in color.
Add the tomato puree and cook until the gravy is cooked well.
Add a cup of water, kokum, season with salt and let the gravy simmer for about 10 minutes on low heat.
Now, add the slit boiled eggs into the gravy, check for salt and spices, adjust if required. Simmer for another 5 minutes and switch off the heat.