Bhedailotar Koni Anja

1. 1
   boil · ~10 min

   Boil the eggs.

   1.Place 4 eggs in a saucepan with enough water to cover them.

   2.Bring to a rolling boil over medium heat and cook for 8-10 minutes.

   3.Drain the hot water, cool under running water, peel, and set aside.
2. 2
   boil · ~6 min

   Parboil the cluster beans and potato.

   1.In the same saucepan, bring 2 cups of water to a boil.

   2.Add the chopped cluster beans and cubed potato.

   3.Add a pinch of salt and boil for 5-6 minutes until just tender but still firm.

   4.Drain and set aside.
3. 3
   fry · ~4 min

   Fry the boiled eggs.

   1.Heat 1 tablespoon mustard oil in a frying pan over medium heat until it reaches its smoking point.

   2.Prick the boiled eggs lightly with a fork and slide them into the pan.

   3.Fry gently, turning occasionally, until they are golden with blisters on all sides (3-4 minutes).

   4.Remove eggs and set aside.

   TIPPricking prevents the eggs from bursting in the oil.
4. 4
   saute · ~12 min

   Build the onion-tomato base.

   1.In the same pan, add the remaining 1 tablespoon mustard oil if needed.

   2.Add chopped onions and sauté until translucent and lightly browned (5-6 minutes).

   3.Add crushed garlic and sauté for 1 minute until the raw smell fades.

   4.Add chopped tomatoes, turmeric powder, red chili powder, and cumin powder.

   5.Cook until the tomatoes break down completely and the oil begins to separate from the mixture (5-7 minutes).

   TIPTake your time here. A well-cooked masala base gives the gravy its depth.
5. 5
   simmer · ~8 min

   Simmer the curry with vegetables.

   1.Add the parboiled cluster beans and potatoes to the masala. Stir gently to coat them in the spices.

   2.Pour in 1.5 cups of water and season with 0.5 teaspoon salt.

   3.Bring to a boil, then lower the heat and let it simmer uncovered for 6-8 minutes until the vegetables are tender and the gravy thickens slightly.

   TIPThe gravy should be light and fluid, not too thick.
6. 6
   simmer · ~2 min

   Add the fried eggs and finish the curry.

   1.Halve the fried eggs and gently place them into the simmering gravy, yolk side up.

   2.Simmer for 2 more minutes so the eggs soak up the flavors.

   3.Turn off the heat.
7. 7
   garnish

   Garnish with fresh coriander and serve hot.

   Sprinkle the chopped coriander leaves over the curry just before taking it to the table.

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