Anda Tadka Fry

Name: Anda Tadka Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 6 pcs egg (hard-boiled, peeled, lightly slit); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 2 pcs green chili (slit); 1 inch ginger (finely chopped); 5 pcs garlic (cloves, finely chopped); 2 tbsp oil; 1 tsp cumin seeds; 0.5 tsp red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 0.25 cup water (to loosen the masala slightly); 2 tbsp coriander leaves (chopped)

RATING

4.3/5(62)

TASTE SCORE

9/10

Boiled eggs are tucked into a quick onion-tomato masala and finished with a smoky tadka. It is a simple dhaba-style egg dish with bold spice, little gravy, and plenty of flavor in every bite.

PREP

10m

COOK

20m

SERVES

1 KATORI

217 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Prepare the eggs and aromatics.
1.Peel the boiled eggs and make 2 to 3 light slits on each egg so the masala clings well.
2.Finely chop the onion, tomato, ginger, and garlic.
3.Slit the green chilies and keep the chopped coriander leaves ready.
TIPLight slits help the eggs soak up the masala without breaking apart.
temper · ~2 min
Make the tadka base.
1.Heat oil in a pan over medium heat.
2.Add cumin seeds and let them crackle for 20 to 30 seconds.
3.Add green chilies, ginger, and garlic, then cook until fragrant.
saute · ~11 min
Cook the onion-tomato masala.
1.Add the chopped onion and cook until lightly golden, 5 to 6 minutes.
2.Add tomato, red chili powder, turmeric powder, coriander powder, and salt.
3.Cook, stirring often, until the tomatoes soften and the masala looks thick and glossy, 4 to 5 minutes.
TIPKeep the heat medium so the spices cook through without burning.
simmer · ~4 min
Add the eggs and finish the fry.
Add the boiled eggs and turn them gently in the masala. Sprinkle garam masala, add water, and cook for 3 to 4 minutes until the masala coats the eggs and the dish turns semi-dry.
garnish
Garnish with coriander leaves.
serve
Serve hot with roti, paratha, or bread.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Do not overboil the eggs; fully set yolks are fine, but rubbery whites won't absorb the masala well.
2
Make only shallow slits in the eggs so they catch the masala without splitting apart in the pan.
3
Cook the onions to light golden, not dark brown, or the semi-dry masala can taste bitter.
4
Let the tomatoes cook until the oil starts separating and the masala looks glossy before adding the eggs.
5
Add the water in small splashes only; this dish should stay semi-dry and cling to the eggs.
6
Turn the eggs gently with a spoon or shake the pan so the masala coats them evenly without tearing.
7
This tastes even better after a 10-minute rest, which lets the slits in the eggs pull in more spice.