Anda Rassa with Bajra Bhakri

Instructions

1. 1

   Boil and Prepare the Eggs

   • Place the eggs in a saucepan and cover them with cold water by at least an inch.
   • Bring the water to a rolling boil over high heat, then reduce the heat to a simmer and cook for 10-12 minutes for hard-boiled eggs.
   • Drain the hot water and immediately run cold water over the eggs until they are cool enough to handle.
   • Peel the eggs carefully and make 2-3 shallow vertical slits on each one. This helps them absorb the flavors of the gravy.
2. 2

   Prepare the 'Vatap' (Masala Paste)

   • Heat 2 tablespoons of oil in a pan over medium heat.
   • Add the thinly sliced onion and sauté for 8-10 minutes, stirring occasionally, until it turns a deep golden brown.
   • Add the grated coconut and roast for another 3-4 minutes until it becomes fragrant and light brown. Be careful not to burn it.
   • Turn off the heat and let the onion-coconut mixture cool down completely.
   • Transfer the cooled mixture to a grinder jar along with the roughly chopped tomatoes. Blend to a smooth paste, adding a few tablespoons of water if necessary to help with grinding.
3. 3

   Make the Curry Base

   • Heat the remaining 2 tablespoons of oil in the same pan over medium heat.
   • Add the mustard seeds and allow them to splutter completely.
   • Add the cumin seeds and sauté for a few seconds until they sizzle.
   • Add the finely chopped onion and cook for 3-4 minutes until it becomes soft and translucent.
   • Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
4. 4

   Cook the Masala and Gravy

   • Add the ground 'vatap' paste to the pan. Cook for 8-10 minutes, stirring frequently, until the paste thickens and you see oil separating from the sides.
   • Lower the heat and add the turmeric powder, red chili powder, and Goda masala. Mix well and cook for one minute until the spices are fragrant.
   • Gradually pour in 3 cups of warm water while stirring continuously to avoid lumps. Add salt and mix well.
   • Increase the heat and bring the gravy to a rolling boil.
5. 5

   Simmer and Garnish

   • Once the gravy is boiling, gently slide the slit boiled eggs into it.
   • Reduce the heat to low, cover the pan, and let the curry simmer for 5-7 minutes. This allows the eggs to absorb the flavors.
   • Turn off the heat. Garnish with freshly chopped coriander leaves.
   • Let the Anda Rassa rest for at least 5 minutes before serving to allow the flavors to meld.