Anda Tarkari
Egg curry in onion-tomato masala with potatoes. Budget-friendly Odia non-veg option.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- salt (optional) (whole)
- boiled eggs — 100 g (whole)
- coriander powder — 1 tsp (ground)
- Turmeric Powder — 0.5 tsp (ground)
- Ginger — 1 tsp (ground)
- Garlic — 1 tsp (ground)
- onion — 100 g (chopped)
- Potato — 100 g (chopped)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- Tomato — 100 g (chopped)
Tempering
- Mustard Oil — 2 tbsp (whole)
- Cumin Seeds — 1 tsp (whole)
Method
- Peel the boiled eggs and lightly slit them, and peel and cube the potatoes.
- Heat mustard oil in a pan till it smokes lightly, then let it cool slightly, add cumin seeds and let them splutter for the tempering.
- Add the chopped onion and saute till golden brown.
- Add the ginger and garlic and saute for a minute till the raw smell goes.
- Add the chopped tomatoes, turmeric powder, coriander powder and red chilli powder, and cook till the tomatoes turn soft and the oil separates.
- Add the cubed potatoes, season with salt and cook for 5 minutes, stirring occasionally.
- Add the boiled eggs along with enough water to get a curry consistency, cover and simmer for 8 to 10 minutes till the potatoes are cooked through and the flavours blend.
- Garnish with chopped coriander leaves and serve hot with rice or roti.
Common questions
- How many calories in one plate of Anda Tarkari?
- 147 kcal per plate.
- How much cooking time?
- 30 min — 10 min prep, 20 min cooking.
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