Easy & Tasty Egg Masala | ANDA MASALA | MUTTAI MASALA | SIMPLE EGG MASALA

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Ingredients for the curry base

2 tbsp Grated coconut (Desiccated coconut can also be used if unavailable)
5 Whole cashew nuts
3 tsp white sesame seeds

Ingredients to make the egg curry

1⁄4 tsp Cumin seeds (for tempering)
2 Dried chillis (for tempering)
150 g Onion (sliced into small pieces)
2 Green chillis (sliced)
6 Hard boiled egg
10 g Tamarind (soaked in a quarter cup of hot water)
1⁄4 tsp tumeric powder
1 tsp chilli powder
1 tsp coriander powder
1⁄4 tsp garam masala
1⁄2 tsp cumin powder
3⁄4 tsp salt (or lesser as per your taste)
3 tbsp coconut oil (or any other cooking oil of your choice)
a few curry leaves
coriander leaves (for garnishing)

Instructions on how to make the Curry base for the Egg Curry:

In a pan, add all the items under the curry base ingredients. In a low heat, mix the 2 tablespoon grated coconuts, 3 teaspoon sesame seeds and the 5 cashew nuts until the coconuts changes into a nice golden colour. Transfer to a different bowl and let it cool.
1⁄4 the Transfer the mixture to a mixer jar and add 1/4 cup of water and grind into a smooth paste. Now your curry base is ready. Keep it aside.
Instructions on how to make the Simple and Quick Egg curry

Boil the eggs and make small slits on the eggs.
Keep it aside. In a clean pan, add the coconut oil, 1/4 tsp cumin seeds, 2 dried chillis and let it temper in low heat.
Add 150 g sliced onions along with the 3 cloves of minced garlic (optional)
Once the onion have turned golden brown, add the ground curry base and add the 2 green chillis and saute until the oil separates.
Now, add 1 teaspoon of red chilli powder, 1/4 teaspoon of tumeric powder, 1 teaspoon of coriander powder, 1/4 teaspoon garam masala, 1/2 teaspoon cumin powder, 3/4 teaspoon salt or add according to your taste and saute for 2 mins on low heat.
Add 3/4 cup of boiled water to the pan and cover the pan. Let it boil for further 5 mins in low flame. After 5 minutes, open the cover and add the hard boiled eggs. Saute for a minute and cover the pan again for another 5 minutes on low heat.
After cooking the eggs for 5 minutes, add the soaked tamarind extract and add a little more boiled water if you want to have more gravy. Mix and cover. Cook the gravy for another 5 minutes.
Taste the curry and adjust the salt as per your liking. Garnish with some chopped coriander leaves. The simple and delicious egg curry is now ready to be served.

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