Sindhi Anda Curry with Bhee
A homestyle Sindhi curry where hard-boiled eggs simmer with tender lotus stem in a spiced onion-tomato gravy. It is earthy, comforting, and especially good with phulka, rice, or koki on the side.
For 4 servings
- boil · ~25 min
Boil the eggs and bhee.
1.Boil the eggs until hard-boiled, about 10 minutes, then peel them.2.Boil the sliced bhee in water until just tender, about 12 to 15 minutes.3.Drain the bhee and keep it aside.TIPCook the bhee until tender but not mushy so the slices hold their shape in the curry. - saute · ~8 min
Cook the onion base.
1.Heat oil in a pan over medium heat.2.Add cumin seeds and let them sizzle for a few seconds.3.Add onion and cook until light golden, 5 to 7 minutes.4.Add ginger-garlic paste and green chili, then cook for 1 minute. - saute · ~8 min
Add tomato and spices.
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.Cook the masala for 2 minutes, stirring so it does not catch at the bottom.TIPIf the masala looks dry, splash in a spoonful of water to help the tomatoes break down smoothly. - simmer · ~10 min
Simmer the curry with bhee and eggs.
1.Add the boiled bhee and mix gently with the masala.2.Pour in water and bring the curry to a gentle simmer.3.Add the boiled eggs whole or halved.4.Simmer uncovered for 8 to 10 minutes so the flavors come together. - 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.
- 1Rinse the sliced bhee after peeling to remove any trapped grit from the holes before boiling.
- 2Do not overboil the lotus stem; it should be just tender so the rounds stay intact in the simmered curry.
- 3Let the onions turn light golden, not dark brown, or the gravy can taste bitter and overpower the eggs.
- 4Cook the tomatoes until the masala looks pulpy and the oil starts separating at the edges for a fuller Sindhi-style base.
- 5Prick the boiled eggs lightly with a fork before adding them so they absorb more of the spiced gravy.
- 6Keep the final simmer gentle and uncovered; a hard boil can toughen the eggs and break the bhee slices.
- 7This curry tastes even better after 30 minutes of resting, when the lotus stem and eggs soak up the masala.
Adapt it for your goals.
Dry-style
Use less water and simmer longer for a thicker masala that clings to the eggs and bhee, ideal with phulka or koki.
spicierSpicier
Increase green chili and red chili powder for a hotter curry that stands up especially well to plain rice.
potato addedPotato-added
Add boiled potato cubes along with the bhee for a heartier, more filling homestyle curry.
fried eggFried-egg
Lightly pan-fry the boiled eggs before simmering to give them a firmer surface and deeper flavor.
Why this is on our healthy list.
Protein from Eggs
Hard-boiled eggs add satisfying protein, making this curry more filling and useful as a complete main dish.
Fiber from Lotus Stem
Bhee contributes dietary fiber and texture, helping balance the richness of the eggs and gravy.
Tomato-Onion Antioxidants
The onion, tomato, and spices bring plant compounds and savory depth along with the curry's comforting flavor.
Frequently asked questions
It is better to boil it first so the lotus stem turns tender evenly and any raw earthy taste is reduced before it goes into the masala.
