Anda Papad ki Sabzi with Missi Roti

Instructions

1. 1

   Prepare Eggs & Papad

   • Place eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10 minutes to hard-boil.
   • Drain the hot water and run cold water over the eggs to cool them down. Peel the eggs, cut them in half, and set aside.
   • Roast the papads one by one over an open flame using tongs until crisp and lightly charred. Alternatively, you can shallow fry them for a few seconds. Once cooled, break them into large, bite-sized pieces.
2. 2

   Sauté Aromatics

   • Heat mustard oil in a kadai or heavy-bottomed pan over medium heat. Once hot, add the cumin seeds and let them splutter.
   • Add the hing, followed immediately by the finely chopped onion.
   • Sauté for 6-8 minutes, stirring occasionally, until the onions turn soft and golden brown.
   • Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
3. 3

   Create the Yogurt Gravy Base

   • Reduce the heat to the lowest setting. Add the turmeric powder, red chili powder, coriander powder, and besan. Stir continuously and cook for 30-40 seconds until fragrant.
   • Slowly pour in the whisked curd while stirring constantly and vigorously. This is crucial to prevent the curd from curdling.
   • Continue to stir and cook for 3-4 minutes until the mixture thickens and you see oil separating at the edges.
4. 4

   Simmer the Curry

   • Pour in the water and add salt. Mix everything well.
   • Increase the heat to medium and bring the gravy to a gentle boil.
   • Once it starts boiling, reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes for the gravy to thicken slightly and flavors to meld.
5. 5

   Finish and Serve

   • Gently place the halved boiled eggs into the simmering gravy. Sprinkle garam masala and crushed kasuri methi over the top.
   • Stir gently and cook for 2 more minutes, allowing the eggs to absorb the flavors.
   • Turn off the heat. Just before serving, stir in the broken papad pieces.
   • Garnish with fresh coriander leaves and serve immediately with hot chapatis or rice.