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A rustic and flavorful Sindhi egg curry where hard-boiled eggs are simmered in a savory onion and tomato masala. It's a popular breakfast dish, perfect for mopping up with warm pav or roti.
For 4 servings
Boil and Prepare the Eggs
Sauté Aromatics and Build the Masala Base
Cook Tomatoes and Spices
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A rustic and flavorful Sindhi egg curry where hard-boiled eggs are simmered in a savory onion and tomato masala. It's a popular breakfast dish, perfect for mopping up with warm pav or roti.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 296.62 calories per serving with 14.88g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
Create the Gravy and Simmer
Add Eggs and Finish the Dish
Create 'Seyal Aloo Anda' by adding 2 medium-sized boiled and cubed potatoes to the gravy along with the eggs. Lightly pan-fry the potato cubes before adding for extra texture.
For a richer, milder curry, stir in 2 tablespoons of fresh cream or cashew paste at the very end, just before garnishing. Do not boil after adding cream.
Increase the number of green chilies or add 1/4 teaspoon of black pepper powder along with the garam masala for an extra kick of heat.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Tomatoes are rich in lycopene, a powerful antioxidant that helps protect cells from damage. Cooking tomatoes, as in this curry, increases the bioavailability of lycopene.
Spices like turmeric (containing curcumin), ginger, and garlic have well-known anti-inflammatory properties that can help reduce inflammation in the body.
One serving of Seyal Anda contains approximately 280-320 calories, depending on the size of the eggs and the amount of oil used. This estimate includes two whole eggs and a portion of the gravy.
Yes, Seyal Anda can be a healthy dish. It is an excellent source of high-quality protein from eggs. The use of tomatoes, onions, ginger, and garlic provides various vitamins and antioxidants. To make it healthier, you can reduce the amount of oil used.
Seyal Anda is traditionally served with 'pav' (soft bread rolls). It also pairs wonderfully with roti, chapati, paratha, or even steamed basmati rice.
Store any leftover Seyal Anda in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave until hot.
Absolutely! You can prepare the onion-tomato masala (gravy base) up to step 3 and store it in the refrigerator for 2-3 days. When ready to serve, simply reheat the gravy, add water, and then simmer the freshly boiled eggs in it.
If your gravy is too thin, it could be because the tomatoes and onions were not cooked down enough. To fix this, simply simmer the gravy uncovered for a few more minutes until it reaches your desired consistency. Mashing the solids with a spoon also helps.