Thursday, August 05, 2010

Ramadan Savories - Anda ka Salan Madrasi style

This egg curry can be enjoyed with zaffrani mughlai paratha. Do try this for sehri my husband really enjoys for his sehri.

6 Eggs
60gr Ghee
3Tbsp Onions- chopped
Salt and Lemon juice to taste
2 Cloves Garlic
250gr Fresh Tomatoes
1 Tbsp Curry powder

METHOD: Take 6 hard boiled eggs and cut lengthwise.
Then take the chopped onions and garlic and lightly fry in 50gr ghee for 2-3mins.
Stir for another 2-3mins after adding the curry powder.
Then add the fresh finely chopped tomatoes add enough water to form a thick like gravy.
Then add the salt and lemon juice and let it cook on a slow heat for 5-10mins.
Now add the eggs and warm on a slow heat for about 10mins and serve.

(Optional you can also serve with boiled rice.)

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