Sindhi Anda Curry
A homestyle Sindhi egg curry with boiled eggs simmered in a lightly tangy onion-tomato gravy. The masala is simple but full of warmth, making it perfect with roti or a small serving of steamed rice.
For 4 servings
- boil · ~12 min
Boil and peel the eggs.
Place the eggs in a pan, cover with water, and boil until hard-cooked. Cool, peel, and make a few light slits on each egg so the gravy flavors seep in.
TIPCooling the eggs before peeling helps the shells come off more cleanly. - saute · ~8 min
Cook the onion base.
1.Heat oil in a kadai over medium heat.2.Add cumin seeds and let them sizzle for 20 to 30 seconds.3.Add onion and cook until light golden, 6 to 7 minutes.4.Add ginger, garlic, and green chili and cook until fragrant, about 1 minute.TIPKeep the heat medium so the garlic does not burn and turn bitter. - saute · ~8 min
Make the masala.
1.Add tomato and cook until soft and pulpy, 5 to 6 minutes.2.Add turmeric powder, red chili powder, coriander powder, garam masala, and salt.3.Mix well and cook until the masala thickens and the oil starts to show at the edges, 2 to 3 minutes. - simmer · ~5 min
Add water and simmer the gravy.
Stir in the tamarind paste and water. Bring the curry to a gentle simmer and cook for 5 minutes so the onion-tomato masala blends into a smooth, flavorful gravy.
- simmer · ~7 min
Simmer the eggs in the curry.
Add the boiled eggs to the gravy and spoon some masala over them. Cover and simmer for 6 to 8 minutes so the eggs soak up the flavor.
TIPDo not boil hard at this stage or the gravy can split and the eggs may toughen. - garnish
Garnish with cilantro.
- serve
Serve hot with roti or rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Make only shallow slits in the boiled eggs; deep cuts can make them break while simmering.
- 2Cook the onions to light golden, not dark brown, so the gravy stays balanced and not overly sweet.
- 3Let the tomato masala cook until oil shows at the edges; this is the key sign the raw tomato taste is gone.
- 4Dissolve the tamarind paste in a little warm water first if it is thick, so it blends evenly into the gravy.
- 5Keep the final simmer gentle after adding the eggs to prevent a split gravy and rubbery eggs.
- 6This curry tastes even better after 20 to 30 minutes of rest, when the slitted eggs absorb the masala.
- 7If the gravy thickens on standing, loosen it with a splash of hot water before reheating and serving.
Adapt it for your goals.
Low-oil
Use 1 tablespoon oil and add a splash of water while bhunoing the onions and tomatoes; good if you want a lighter everyday curry.
spicierSpicier
Increase red chili powder slightly or add one extra green chili for a hotter curry that still keeps the tamarind tang.
dry styleDry-style
Reduce the water and cook a little longer for a thicker masala-coated anda dish that pairs especially well with chapati.
potato addedPotato-added
Add boiled potato chunks with the eggs for a heartier homestyle curry that stretches the dish for more servings.
Why this is on our healthy list.
Protein From Eggs
Eggs make this curry filling and satisfying, while also providing high-quality protein in a simple home-style meal.
Tomato and Onion Base
The onion-tomato gravy brings plant compounds and natural savory depth without relying on cream or heavy sauces.
Digestive Spice Support
Ginger, garlic, cumin, and coriander add flavor while contributing traditional aromatic ingredients often used in everyday Indian cooking.
Frequently asked questions
Yes, you can lightly pan-fry the peeled eggs for a firmer outer layer and extra flavor, but it is optional for this homestyle version.
