Sindhi Anda Curry
A hearty and flavorful egg curry from Sindhi cuisine. Hard-boiled eggs and tender potatoes are simmered in a tangy tomato-onion gravy, thickened with chickpea flour for a unique, robust texture. Perfect with steamed rice or roti.
For 4 servings
7 steps. 30 minutes total.
- 1
Prepare the eggs
- a.Using a fork or knife, gently prick the hard-boiled eggs all over. This helps them absorb the flavors of the curry. Keep the boiled and cubed potatoes ready.
- 2
Shallow-fry the eggs
- a.Heat 1 tablespoon of oil in a wide pan or kadai over medium heat. Add the pricked eggs, 1/4 tsp turmeric powder, and 1/4 tsp red chili powder. Sauté for 2-3 minutes, tossing gently, until the eggs are evenly coated and have a light golden, slightly crisp skin. Remove from the pan and set aside.
- 3
Sauté the aromatics
- a.In the same pan, add the remaining 3 tablespoons of oil. Once hot, add the finely chopped onions. Sauté for 8-10 minutes on medium-low heat until they are deeply golden brown. This step is crucial for the flavor of the gravy. Add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw smell disappears.
- 4
Roast the besan and cook the masala
- a.Lower the heat and add the besan (chickpea flour). Stir continuously and roast for 2-3 minutes until it becomes aromatic and slightly changes color. Add the tomato puree, along with the remaining 1/2 tsp turmeric powder, 1 tsp red chili powder, coriander powder, cumin powder, and salt. Mix well.
- 5
Develop the gravy base
- a.Cook the tomato-spice mixture on medium heat for 6-8 minutes, stirring occasionally, until the masala thickens and you see oil separating from the sides. This indicates the masala is well-cooked.
- 6
Simmer the curry
- a.Gradually pour in 2.5 cups of warm water while whisking continuously to prevent any lumps from forming. Bring the gravy to a boil, then reduce the heat to a simmer. Add the boiled potato cubes and the fried eggs.
- 7
Finish and garnish
- a.Cover the pan and let the curry simmer on low heat for 7-10 minutes, allowing the eggs and potatoes to absorb the flavors. Turn off the heat. Stir in the garam masala and crushed kasuri methi. Garnish with fresh coriander leaves. Let it rest for 5 minutes before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a deeper flavor, ensure the onions are well-browned before adding other ingredients.
- 2Using warm water to make the gravy helps prevent lumps and maintains the temperature of the curry.
- 3For an extra tangy flavor, characteristic of Sindhi cuisine, add 1/2 teaspoon of amchur (dry mango powder) along with the garam masala at the end.
- 4Do not over-boil the curry after adding the eggs, as they can become rubbery.
- 5The gravy thickens as it cools. Adjust the consistency with a little hot water if needed before serving.
Adapt it for your goals.
Vegan
Replace the eggs with pan-fried firm tofu cubes or boiled chickpeas. Add them at the same stage as the potatoes.
SpicierSpicier
Increase the number of green chilies to 3-4 or add a pinch of black pepper powder along with the garam masala.
Richer GravyRicher Gravy
For a creamier texture, add 1 tablespoon of cashew paste along with the tomato puree and cook until oil separates.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle building, tissue repair, and overall body function.
Provides Sustained Energy
The complex carbohydrates from potatoes provide a steady release of energy, keeping you full and energized for longer periods.
Rich in Antioxidants
The base of tomatoes, onions, ginger, garlic, and various spices like turmeric is packed with antioxidants that help combat oxidative stress and inflammation in the body.
Supports Digestive Health
Besan (chickpea flour) is a good source of dietary fiber, which aids in digestion, promotes gut health, and helps maintain regular bowel movements.
Frequently asked questions
One serving of Sindhi Anda Curry contains approximately 350-400 calories, depending on the amount of oil used and the size of the eggs and potatoes.