Chok Ande

1. 1
   prep · ~10 min

   Boil and prepare the eggs.

   Boil the eggs in water for 10 minutes until hard. Cool under running water, peel, and cut each egg in half lengthwise. Set aside.

   TIPUse eggs that are a few days old — they peel much more easily than fresh ones.
2. 2
   saute · ~11 min

   Cook the onion masala base.

   1.Heat mustard oil in a kadai over medium heat until it just starts smoking.

   2.Add cumin seeds and let them crackle for 20 seconds.

   3.Add chopped onions and sauté until deep golden brown (8-10 min).

   4.Stir in ginger-garlic paste and slit green chilies, cook 1 minute.

   TIPDon't rush the onions — deep browning builds the signature flavor of this dish.
3. 3
   saute · ~9 min

   Add tomatoes and spices.

   1.Add chopped tomatoes and salt. Cook until tomatoes soften and turn mushy (5-6 min).

   2.Add turmeric powder, red chili powder, and coriander powder.

   3.Sauté until the oil separates from the masala (2-3 min).
4. 4
   simmer · ~7 min

   Simmer the gravy.

   Pour in 1 cup of water and stir well. Bring to a gentle simmer and cook for 5-7 minutes until the gravy thickens slightly and the raw smell of spices disappears.

5. 5
   assemble · ~3 min

   Add the boiled eggs.

   Gently slide the halved boiled eggs into the simmering gravy, yolk side up. Spoon some gravy over the eggs and cook for 2-3 minutes so the eggs warm through and absorb the flavors.

   TIPHandle the eggs gently — don't stir vigorously or the yolks may crumble into the gravy.
6. 6
   garnish · ~2 min

   Finish with garam masala, amchur, and coriander leaves.

   Sprinkle garam masala and dry mango powder over the top. Turn off the heat, garnish with chopped coriander leaves, and let it rest for 2 minutes.

   TIPAmchur adds a tangy kick that balances the richness — don't skip it unless you're using lemon juice instead.

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