Egg Curry or Anda Curry

Egg Curry or Anda Curry is the most alluring way of presenting eggs. Eggs are first boiled and then peeled. Simmer in onion tomato-based deliciously spiced sauce which is mildly hot.

The finishing touch of freshly ground black pepper and fresh curry leaves is the key elements







2 table spoon

I use mustard oil





Finely chopped

Green chilli



Long slice



½ inch

Finely chopped



3 to 4

Finely chopped

Bay Leave




Red Dried Chilli







Finely chopped

Cumin Seeds


½ tea spoon


Mustard seeds


½ tea spoon




½ tea spoon


Red Chilli Powder


½ tea spoon




½ tea spoon




1 glass


Garam Masama


¼ tea spoon


Coriander leaves


¼ cup

Finely chopped


  1. In a pan, keep the eggs and fill enough water to submerge the eggs.
  2. Boil for 10 minutes
  3. Immediately, drain the hot water and add cold water.
  4. Peel the eggs.
  5. Using a knife make very small incisions 2 to 3
  6. In a kadai, heat around 2 tablespoons of mustard oil
  7. Add the eggs and keep on rolling them in the mustard oil
  8. Remove the eggs and keep them separate.
  9. In the same kadai, add 1 tea spoon of Mustard oil.
  10. Add the Jeera and Rai.
  11. Wait for 10 seconds and add the Onion, Green Chili, Dried Red Chili, Bay Leave, Ginger and Garlic
  12. Sauté for around 3 to 4 minutes.
  13. Add the tomatoes and stir for around 3 to 5 minutes. The tomato will leave oil.
  14. Add the Turmeric, Red Chili Powder, salt and stir.
  15. Add around 1 glass of water
  16. Add the eggs
  17. Let it boil on low flame for around 5 minutes.
  18. Add the garam masala.
  19. Garnish with Coriander Leaves

Enjoy your egg curry with rice or Roti


Trivia about the Egg –


Bird eggs have been valuable foodstuffs since prehistory, in both hunting societies and more recent cultures where birds were domesticated. The chicken was probably domesticated for its eggs (from jungle fowl native to tropical and subtropical Southeast Asia and India) before 7500 BCE. Chickens were brought to Sumer and Egypt by 1500 BCE, and arrived in Greece around 800 BCE, where the quail had been the primary source of eggs.

In Thebes, Egypt, the tomb of Haremhab, built about 1420 BCE, shows a depiction of a man carrying bowls of ostrich eggs and other large eggs, presumably those of the pelican, as offerings. In ancient Rome, eggs were preserved using a number of methods, and meals often started with an egg course. The Romans crushed the shells in their plates to prevent evil spirits from hiding there. In the Middle Ages, eggs were forbidden during Lent because of their richness. The word mayonnaise possibly was derived from moyeu, the medieval French word for the yolk, meaning center or hub. Egg scrambled with acidic fruit juices were popular in France in the 17th century; this may have been the origin of lemon curd. The dried egg industry developed in the 19th century, before the rise of the frozen egg industry. In 1878, a company in St. Louis, Missouri started to transform egg yolk and white into a light-brown, meal-like substance by using a drying process. The production of dried eggs significantly expanded during World War II, for use by the United States Armed Forces and its allies.

In 1911, the egg carton was invented by Joseph Coyle in Smithers, British Columbia, to solve a dispute about broken eggs between a farmer in Bulkley Valley and the owner of the Aldermere Hotel. Early egg cartons were made of paper.

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