Varhadi Anda Curry

Name: Varhadi Anda Curry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 6 pcs egg (hard-boiled and peeled); 3 pcs onion (medium, finely chopped); 2 pcs tomato (medium, chopped); 3 tbsp dry coconut (grated); 2 tbsp peanuts; 1 tbsp white sesame seeds; 1 inch ginger (roughly chopped); 6 pcs garlic (cloves); 2 pcs green chili (split); 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pinch turmeric powder; 1 tsp red chili powder (Varhadi style); 1 tsp coriander powder; 0.5 tsp garam masala; 1 tsp godaa masala; 0.5 tsp salt; 2 cup water; 2 tbsp coriander leaves (chopped)

RATING

4.4/5(35)

TASTE SCORE

8/10

This fiery Vidarbha-style egg curry gets its bold character from toasted coconut, peanuts, sesame, and a deep onion-tomato masala. Rich, rustic, and full of heat, it tastes especially good with bhakri or plain rice.

PREP

20m

COOK

35m

SERVES

2 EGGS AND ABOUT 1 CUP OF CURRY

282 cal

SERVINGS

METHOD · 10 STEPS

boil · ~10 min
Boil and peel the eggs.
Cook the eggs in boiling water until hard-boiled, about 10 minutes. Cool, peel, and keep them ready.
TIPMake a few light slits on the boiled eggs later so they soak up the masala better.
roast · ~5 min
Roast the coconut, peanuts, and sesame.
1.Heat a small pan over low heat.
2.Dry roast the dry coconut until lightly golden and fragrant.
3.Add peanuts and roast until crisp.
4.Add white sesame seeds and roast just until they start to pop.
TIPKeep the heat low so the sesame and coconut do not turn bitter.
mix · ~4 min
Grind the masala paste.
Cool the roasted ingredients, then grind them with tomato, ginger, garlic, and green chili to a smooth paste. Add a little water only if needed to help it move.
temper · ~1 min
Make the tempering.
1.Heat oil in a kadai over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds and let them sizzle for a few seconds.
saute · ~8 min
Cook the onions until deep golden.
Add chopped onion and cook, stirring often, until well browned and sweet. This gives the curry its deep Varhadi flavor.
TIPDo not rush this step; pale onions make the gravy taste flat.
saute · ~8 min
Cook the ground masala.
1.Add the ground masala paste to the browned onions.
2.Add turmeric powder, red chili powder, coriander powder, garam masala, godaa masala, and salt.
3.Cook on medium heat, stirring often, until the masala thickens and oil begins to show at the edges.
TIPSplash in a spoon of water if the masala sticks before it is fully cooked.
simmer · ~10 min
Add water and simmer the curry.
Pour in water and mix well to make a medium-thick gravy. Bring to a gentle simmer and cook for 8 to 10 minutes so the flavors come together.
simmer · ~5 min
Add the eggs and finish the curry.
Add the boiled eggs and simmer for 4 to 5 minutes so they absorb the spicy gravy. Turn them gently in the curry to coat well.
garnish
Garnish with coriander leaves.
serve
Serve hot with bhakri, roti, or rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Make 2-3 shallow slits in each boiled egg before simmering so the Varhadi masala seeps in.
2
Roast coconut, peanuts, and sesame separately or in stages, because sesame burns much faster than peanuts.
3
Brown the onions to a deep golden, not just soft; this is what gives the gravy its rustic dark body.
4
Cook the ground masala until oil shows at the edges and the raw tomato smell disappears completely.
5
If the gravy gets too thick after adding the nut-coconut paste, loosen it with hot water to keep it silky.
6
Let the curry rest 10 minutes before serving; the eggs absorb more spice and the gravy tastes rounder.
7
This curry tastes even better the next day, so the masala base can be made ahead and refrigerated overnight.