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A classic Hyderabadi delight where hard-boiled eggs are fried until golden and then simmered in a rich, tangy, and spicy onion-tomato gravy. Perfect with hot rotis or steamed rice for a satisfying meal.
For 4 servings
Prepare the Eggs
Fry the Eggs (Talawa)
Prepare the Masala Base
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A classic Hyderabadi delight where hard-boiled eggs are fried until golden and then simmered in a rich, tangy, and spicy onion-tomato gravy. Perfect with hot rotis or steamed rice for a satisfying meal.
This hyderabadi recipe takes 45 minutes to prepare and yields 4 servings. At 295.18 calories per serving with 11.93g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Gravy
Combine and Finish
Serve
Add 1-2 boiled and cubed potatoes along with the eggs for a more filling curry.
For a richer, creamier gravy, add 2 tablespoons of cashew paste along with the tomato puree.
Increase the number of green chilies or add a pinch of black pepper powder along with the garam masala for extra heat.
Substitute chicken eggs with quail eggs for a unique, bite-sized version of the dish. Fry them whole instead of halving.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
This dish provides essential vitamins and minerals like Vitamin D, Vitamin B12, and selenium from eggs, and antioxidants from tomatoes, onions, and spices.
Spices like turmeric contain curcumin, a compound with powerful anti-inflammatory and antioxidant properties that can help support overall health.
Talawa Anda can be part of a healthy diet in moderation. Eggs are a great source of protein and essential nutrients. The dish does contain oil from frying, but you can control the amount used. Overall, it's a balanced main course when paired with whole grains and a side of salad.
One serving of Talawa Anda (approximately 265g) contains around 350-400 calories. This can vary based on the amount of oil used and the size of the eggs.
The key is to lower the heat to the absolute minimum before adding the yogurt (curd). Also, ensure the yogurt is whisked well until completely smooth and at room temperature. Stir continuously for a couple of minutes after adding it until it's fully incorporated into the masala.
Yes, this curry stores well in the refrigerator for up to 2 days. In fact, the flavors often deepen and taste even better the next day. Reheat gently on the stovetop before serving.
Talawa Anda pairs beautifully with Indian breads like roti, naan, or paratha. It also goes very well with plain steamed basmati rice or jeera rice.