Anda Ka Khana (Spiced Egg Curry)

Ingredients

• 2 tablespoons Cooking oil (Any neutral oil (sunflower, canola, vegetable))
• 8 medium Onion (Finely chopped)
• 1 tablespoon Ginger-garlic paste (Fresh or store-bought)
• 1 tablespoon Red chili powder (Adjust to taste)
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Salt (Adjust to taste)
• 2 whole Green chilies (Slit lengthwise)
• 2 tablespoons Fresh cilantro (coriander leaves) (Chopped, divided)
• 3 tablespoons Water
• 6 large Eggs (Raw, can increase or decrease as desired)

Instructions

1. Prep the onions and chilies

   Finely chop 8 medium onions and slit 2 green chilies lengthwise. Chop fresh cilantro (coriander leaves) for garnish.

   Time: PT10M

2. Heat oil and fry onions

   Heat 2 tablespoons cooking oil in a large frying pan over medium heat. Add the chopped onions and sauté, stirring often, until onions are soft and light golden brown.

   Time: PT8M

   Temperature: Medium heat

3. Add ginger-garlic paste and spices

   Add 1 tablespoon ginger-garlic paste, 1 tablespoon red chili powder, 0.5 teaspoon turmeric powder, and 1 teaspoon salt to the onions. Stir and fry for 30 seconds until fragrant.

   Time: PT1M

   Temperature: Medium heat

4. Add green chilies, cilantro, and water

   Add the slit green chilies, half the chopped cilantro, and 2-3 tablespoons water. Stir and cook for another 1 minute to combine flavors.

   Time: PT1M

   Temperature: Medium heat

5. Add eggs

   Crack 6 eggs directly into the pan over the onion-spice mixture. Sprinkle the remaining cilantro on top.

   Time: PT2M

6. Cover and cook eggs

   Cover the pan with a lid. Lower the heat and cook for 15 minutes, or until eggs are fully set and cooked through.

   Time: PT15M

   Temperature: Low heat

7. Serve

   Turn off the heat. Serve hot with plain rice, khichdi, or roti.

   Time: PT1M

8. Cleanup

   Wash the pan, lid, knife, cutting board, spatula, and any bowls used.

   Time: PT10M

Nutrition Facts

Calories

250

Protein

13g

Carbohydrates

15g

Fat

15g

Fiber

3g