Egg Dishes

Steamed Egg Curry

1. Gently mix the eggs until the white and yellow parts dissolve together. Do not beat as we don’t want froth to develop. Add salt and garam masala and mix well. Steam in a pressure cooker.

2. In a kadai add oil and curry leaves. Cut the steamed egg into cubes. Fry the cubes in the kadai until they are properly cooked and lose the eggy smell. Add turmeric and Kashmiri chilli powder and fry on medium high until the pieces are crispy and properly fried on all sides. Take the pieces out.

3. In the same kadai, add more oil, jeera and finely chopped onions. Fry the onions until they turn crisp. Add salt, garam masala, turmeric, normal chilli powder and fry on medium high until it leaves oil.

4. Add the fried egg pieces, mix gently and adjust spices. Reduce the flame to low and cook with covered lid for 5 mins.

Anda Masala — Dhaba Style

1. Boil the eggs, and make cuts all around. In a kadai, add oil and fry the eggs until they are brown on the sides. Add salt, turmeric, chilli powder and coriander powder and fry until the eggs re well coated.

2. Remove the eggs from the kadai. Add some more oil and add dry masalas like laung, pepper, cinnamon, saunf, cardamom and fry a little. Add curry leaves and fry more.

3. Add finely chopped onions (preferably grated) and fry until they turn brown and crisp. Add ginger garlic paste and fry a little more. Add tomato paste and fry until the whole mixture is cooked and starts leaving oil. Add cashew paste, pudina, coriander leaves and cook until the whole mixture is properly cooked.

4. Add salt, kashmiri chilli powder(adds color), cumin powder, coriander powder and mix it up well. Add the eggs back and add water and bring to boil. Add kasuri methi and cook with closed lid until the oil starts to separate.

Burji

1. While the regular egg burji is spicy, this one with tomatoes is more soft and juicy on the palette.

2. Add 3 big spoons of oil to a kadai. This needs more oil to prevent the eggy taste. Add tadka, curry leaves and let them splutter.

3. Add finely chopped onions and fry until they are well cooked. Add finely chopped tomatoes and cook until they are soft.

4. Add eggs and cover the kadai with a lid and turn the flame to low. Cook like this for 10 mins. Keep checking in between so that the bottom isn’t burnt. Low flame is very important.

5. Once eggs are cooked like a soft omelette, add salt, turmeric, chilli powder and gently toss. Cook with closed lid until oil separates.