Kairi Anda Curry

Name: Kairi Anda Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: indian
Ingredients: 4 pcs egg (hard-boiled, peeled); 1 pcs raw mango (medium, peeled and chopped); 2 pcs onion (medium, finely sliced); 1 pcs tomato (medium, chopped); 1 tsp ginger paste; 1 tsp garlic paste; 2 pcs green chili (slit lengthwise); 3 tbsp grated coconut (fresh); 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch cumin powder; 1 tsp coriander powder; 1 pinch garam masala; 1 tsp kasuri methi (crushed); 0.25 tsp salt; 2 tsp oil; 1.5 cup water (for gravy); 2 tbsp cilantro (chopped, for garnish); 0.5 tsp cumin seeds; 1 pcs bay leaf; 2 pcs green cardamom (lightly crushed); 2 pcs clove; 1 inch cinnamon stick

RATING

4.2/5(28)

TASTE SCORE

7/10

Hard-boiled eggs simmered in a tangy raw mango gravy with whole spices and a touch of coconut. This coastal-style Indian egg curry balances the sourness of kairi (raw mango) with gentle heat and creamy texture for a refreshing summer meal.

PREP

15m

COOK

30m

SERVES

ONE SERVING INCLUDES 1 CUP OF CURRY AND 2 BOILED EGGS.

177 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Boil and peel the eggs.
Place eggs in a pan, cover with water and boil for 8-10 minutes until hard. Cool under running water, peel and set aside.
temper · ~2 min
Temper the whole spices.
1.Heat oil in a kadai over medium heat.
2.Add cumin seeds and let them sizzle for 30 seconds.
3.Drop in bay leaf, cardamom, cloves and cinnamon stick. Sauté until fragrant (20 seconds).
TIPDon't rush the temper — the spices need to release their aroma into the oil to build depth.
saute · ~8 min
Sauté the onions and aromatics.
1.Add sliced onions and green chilies to the pan.
2.Cook until onions turn golden brown at the edges (5-7 minutes).
3.Stir in ginger paste and garlic paste, sauté until the raw smell goes away (1 minute).
saute · ~9 min
Cook the masala base.
1.Add chopped raw mango and tomato. Cook until softened (4-5 minutes).
2.Sprinkle turmeric, red chili powder, cumin powder and coriander powder.
3.Cook the masala on low heat until oil starts to separate from the sides (3-4 minutes).
TIPStir frequently on low heat — dry spices can burn and turn bitter if the pan is too hot.
simmer · ~10 min
Simmer the gravy.
1.Pour in 1.5 cups water and salt, stir well.
2.Bring to a gentle boil, then reduce heat to low.
3.Cover and let the gravy simmer for 8-10 minutes until the raw mango is tender and flavors meld.
TIPThe raw mango should be fork-tender but still hold its shape — it adds texture to the curry.
simmer · ~4 min
Add coconut and finish the curry.
1.Stir in grated coconut and crushed kasuri methi.
2.Make a light slit on each boiled egg and gently drop them into the gravy.
3.Simmer for 3-4 minutes so the eggs absorb the tangy masala.
TIPSlitting the eggs lets the gravy seep in but don't cut too deep — they may break apart in the pan.
garnish · ~1 min
Finish and garnish.
1.Sprinkle garam masala over the top.
2.Turn off the heat and garnish with chopped cilantro.
TIPGaram masala added off the heat keeps its fresh fragrant punch rather than cooking away.
serve
Serve hot with steamed rice or roti.
Ladle into a serving bowl with 1 egg per person and plenty of tangy gravy.

PRO TIPS

What to keep in mind.

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

1
Use firm, slightly underripe raw mango for the best tangy flavor that doesn't dissolve into mush.
2
Boil eggs just until hard (8-9 minutes), then plunge into ice water for easy peeling.
3
Don't skip the tempering step; letting whole spices sizzle in hot oil unlocks their essential oils.
4
Simmer the gravy uncovered for the last 2 minutes if it's too thin — raw mango releases pectin that naturally thickens it.
5
Slit each boiled egg shallowly (just through the white) so the gravy penetrates without breaking the yolk.
6
Add kasuri methi off the heat or crush it between your palms to release its smoky aroma.
7
Make ahead: the gravy freezes well for up to a month; add freshly slit eggs after reheating.