Sindhi Anda Curry with Bhee

Instructions

1. 1

   Prepare Eggs & Lotus Root

   • Place 8 eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10-12 minutes to hard-boil. Drain, cool under running water, peel, and set aside.
   • While eggs are boiling, prepare the lotus root. Peel the tough outer skin and slice into 1/2-inch thick rounds. Thoroughly clean the channels under running water to remove any dirt.
   • In a pressure cooker, add the sliced lotus root, 1 cup of water, and 0.5 tsp of salt. Cook for 2-3 whistles (about 10 minutes) until tender. Release pressure, drain the water, and set the cooked lotus root aside.
2. 2

   Create the Curry Base (Masala)

   • Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the cumin seeds and let them splutter for about 30 seconds.
   • Add the finely chopped onions. Sauté for 10-12 minutes, stirring frequently, until they are deeply caramelized and golden brown. This step is crucial for the authentic flavor and color of the curry.
   • Stir in the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
   • Add the tomato puree and cook for 3-4 minutes until it thickens slightly.
   • Add the spice powders: turmeric, red chili powder, and coriander powder, along with 1.25 tsp of salt. Stir well and cook the masala for 5-7 minutes, until the oil begins to separate from the mixture. You can add a splash of water if the masala starts to stick.