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A fiery and tangy egg curry from Andhra Pradesh, where hard-boiled eggs are simmered in a rich gravy of onions, tomatoes, and aromatic spices. Perfect with steamed rice or rotis for a hearty meal.
For 4 servings
Prepare the Eggs
Sauté the Aromatics
Build the Gravy
A fiery and tangy egg curry from Andhra Pradesh, where hard-boiled eggs are simmered in a rich gravy of onions, tomatoes, and aromatic spices. Perfect with steamed rice or rotis for a hearty meal.
This andhra recipe takes 40 minutes to prepare and yields 4 servings. At 305.71 calories per serving with 15.16g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Simmer the Curry
Finish and Serve
For a richer, milder gravy, stir in 2-3 tablespoons of thick coconut milk or cashew paste during the last 2 minutes of simmering.
Add one large boiled and cubed potato along with the eggs to make the curry more substantial and filling.
For an authentic fiery kick, use Guntur red chili powder, which is known for its intense heat and vibrant color.
Eggs are a complete protein source, essential for muscle repair, growth, and overall body function. This dish provides a substantial amount of high-quality protein.
The spices used, such as turmeric, ginger, and garlic, are known for their immune-boosting and anti-inflammatory properties, helping to protect the body against infections.
Eggs are packed with essential nutrients like Vitamin D, Vitamin B12, selenium, and choline, which are vital for brain health, bone strength, and metabolism.
One serving of Andhra Egg Curry contains approximately 290-320 calories, depending on the amount of oil used and the size of the eggs.
Yes, it can be a healthy dish. Eggs are an excellent source of high-quality protein and essential nutrients. The spices offer anti-inflammatory benefits. To make it healthier, you can reduce the amount of oil.
While onions and garlic are key to the traditional flavor, you can omit them. Increase the amount of tomatoes and add a pinch of asafoetida (hing) to the hot oil for an alternative aromatic base. The taste will be different but still enjoyable.
To make the curry milder, reduce the quantity of red chili powder and either omit the green chilies or remove their seeds before adding. Stirring in a tablespoon of yogurt or coconut milk at the end also helps balance the heat.
You can store leftovers in an airtight container in the refrigerator for up to 2 days. The gravy will thicken, so you may need to add a splash of hot water while reheating it on the stovetop or in the microwave.
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