Ande Ka Chaar - Plain n Simple Egg Curry ( Muslim Style)

"Ande Ka Char is a quick and easy egg curry. It is spicy, tangy and simply irresistible. The word char in Mysore style Muslim cuisine applies to curries which use coconut and tamarind pulp ( Imli ka Khatta). There are different kinds of chaar's made in our homes like the Kali Mirch ka Chaar, Khopre ka Chaar ( Coconut curry) but the Ande ka Chaar is the king of chaar's. The simple recipe is given below. Try it to get a taste of Muslim food


Ingredients

Egg - 6 ( Hard boiled )
Coconut - 1/2 coconut freshly grated
Onion - 2-3 medium
Tomatoes - 2 large
Ginger -garlic paste - 1 tsp
Zeera - 1 tsp
Rai - 1/2 tsp
Curry Leaves - 1 Spring
Tamarind Pulp - 2 tbsp. ( thick pulp)
Red chilli powder - 1 -2 tsp
Dhania Powder - 2 tsp
Turmeric - 1 tsp
Oil - 2 tbsp.
Salt to taste
Water - as needed to adjust the consistency of curry

Method

1. Deshell the egga and make slits on the sides keeping the whole egg intact
2. Grind the grated coconut, Onions and Tomatoes separately
3. Heat oil in a pan and add Mustard, curry leaves and zeera. Let the mustard splutter.
4. Add the ginger-garlic paste and sauté it till it turns brown in colour.
5. Add the onion paste and fry the mixture until the paste turns translucent and the mixture leaves the sides of the pan.
6. Add the tomato paste and stir well.
7. Now add the dry masala - Red chilli powder, dhania powder and turmeric powder.
8. Cover the pan and cook the masala until the oil leaves the sides of the pan.
9. Now add the coconut paste, mix well and cook covered for 5 mins on a slow flame.
10. Add the tamarind pulp, salt and check seasoning. Add red chilli and salt if you find the curry too sweet.
11. Add water and adjust the consistency to a medium thick gravy.
12. Bring the whole mixture to a boil.
13. Add the eggs, cover the pan and cook on a slow flame for 15-20 mins
14. Serve hot with Plain white rice or layered paratha