Malvani Anda Curry Recipe
Malvani Anda Curry, a flavorful dish from the Malvani region of Maharashtra, is a spicy and aromatic egg curry that pairs beautifully with Kerala Parota and Bundi Raita. This recipe brings the traditional Malvani taste to your kitchen with a blend of cashews, coconut, and aromatic spices, making it an ideal side dish for any meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 4, boiled |
| Onion | 1, thinly sliced |
| Tomato puree | 1/2 cup |
| Green chili | 1, chopped |
| Ginger garlic paste | 1 tbsp |
| Cashews | 1/4 cup, soaked in hot water |
| Grated coconut | 1/4 cup |
| Red chili powder | 1 tsp |
| Coriander powder | 2 tsp |
| Malvani masala | 2 tsp |
| Turmeric powder | 1/2 tsp |
| Cumin seeds | 1 tsp |
| Kokum | 1 piece |
| Curry leaves | 1 sprig |
| Oil | 1 tbsp |
| Salt | As per taste |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: Malvani
Course: Side Dish
Diet: Eggetarian
Instructions
-
Boil the Eggs:
Begin by heating water in a saucepan. Add the eggs and cook them for 15 minutes. Once you notice the outer shells cracking, turn off the heat and allow the eggs to cool. Once cooled, peel the eggs and slice them in half. Set them aside for later. -
-
Prepare the Cashew-Coconut Paste:
In a pan, heat oil and sautรฉ the sliced onions until they turn golden brown. Remove the onions from the pan and set them aside. In a mixer, combine the soaked cashews, grated coconut, and browned onions. Grind these ingredients into a smooth paste and set aside. -
Cook the Spices:
In the same pan, heat a little more oil and add cumin seeds. Allow them to splutter. Then, add curry leaves and green chilies. Sautรฉ these for 10 seconds to release their aromas. Next, add ginger garlic paste and cook it for 2 minutes until the raw smell disappears. -
Add the Cashew Paste:
Add the prepared cashew-onion-coconut paste to the pan and cook for 1 minute, allowing the flavors to blend. -
Spice it Up:
Now, add the red chili powder, coriander powder, turmeric powder, and Malvani masala. Cook this mixture for 4 to 5 minutes, stirring frequently to prevent the spices from burning. -
Incorporate Tomato Puree:
Add the tomato puree to the pan and cook it for another 4 minutes, allowing the tomato flavor to meld with the spices. -
Simmer the Curry:
Add 1 cup of water, kokum, and salt to the pan. Let the curry simmer on low heat for about 10 minutes, allowing the flavors to meld together. -
Add the Eggs:
After 10 minutes, gently add the boiled and halved eggs to the curry. Cook the curry for an additional 5 minutes, allowing the eggs to absorb the flavors of the curry. -
Serve:
Serve the Malvani Anda Curry hot with Kerala Parota and Bundi Raita for a complete and satisfying meal.
Tips and Variations
- Kokum Substitute: If you canโt find kokum, you can use a small amount of tamarind paste for a similar tangy flavor.
- Spice Level: Adjust the quantity of green chilies and red chili powder according to your heat preference.
- Coconut: For a richer flavor, you can use fresh coconut instead of dried coconut.
This Malvani Anda Curry is not only a feast for the senses but also a perfect accompaniment to any meal, offering a blend of textures and flavors from the Malvani coast. Enjoy the delicious balance of spices and the richness of cashews and coconut in every bite!
