Anda Bhaji
A quick side dish with eggs, goes well with rotis
Servings 4 people
Ingredients
- 5 eggs hard boiled
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 onion big
- 1 tomatoes medium
- 1 tbsp ginger, garlic, green chilli paste
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/2 tsp garam masala powder
- 1 handful coriander leaves chopped
Instructions
- As the 1st step, hardboil 5 eggs. Refer notes for tips on boiling eggs correctly. Peel and slice the eggs into rounds. This is slightly more
- While the eggs are boiling, prep your ingredients. Roughly chop an onion*, 1 medium sized tomato, and crush together 4 small garlic cloves, 1 inch piece of ginger and 1 green chilly
- In a pan, add 2 tbsp of oil. I always use my cast iron pan as i feel this is a healthier option than non-stick ones. Also, food tastes better cooked in these somehow (i feel that way). When the oil heats up, add cumin and mustard seeds and let it splutter
- Add the onions and cook until slightly soft & translucent. Do not overcook the onions as this is the main texture of the dish.
- Add in the ginger, garlic, chilli paste and fry this for a few seconds. Now add the spice powders (turmeric, chilli, coriander) and fry for a minute on medium-low flame.
- Add the tomatoes and salt and stir to cook. Again making sure that the tomatoes do not overcook and retain their shape.
- At this stage, add the cumin and garam masala powders. I add it later to the dish to retain their flavours
- add 1/2 cup of water if you require some gravy, otherwise this step is completely optional
- Carefully add the sliced eggs to the masala, and with the spatula spoon the masala on top of the eggs. Mix in some coriander leaves and let it cook for another 5 minutes or so for the flavours to blend.
- Serve with some nice hot phulka rotis, sliced onions, a wedge of lemon with few more coriander leaves for garnish.
Notes
*Hardboiled eggs - In a saucepan add water and eggs and bring to a boil. Once the water boils, reduce the flame to medium and set the timer to 10 minutes. The eggs should be hard-boiled by now. To ensure the shell can be peeled smoothly, drain the hot water from the eggs and swirl the eggs firmly in the saucepan to crack the egg shells slightly. Now pour some cold water on this and let it sit for a minute or so. You should be able to peel the shells easily. Do not let the eggs cool down completely or it will not be easy to peel them again. If this happens just pour some boiling water over it again, wait for a couple of minutes , drain and then try again.
** Ensure onions are roughly chopped, medium sized pieces and not a fine chop. Same for the tomatoes as well.