Dhaba Style - Anda Fry Masala
Winters have finally settled in. It's dull, gloomy weather with a spell of rain and slushy dug up roads all over the city. I've been busy with my Christmas trial bakes and this lazy weather can be both comforting in a hot kitchen and make one feel absolutely lazy.
If you've followed most of my recipes - they are simple, no-fuss recipes that can be conjured in 30mins or so. I don't like toiling in our kitchen. To me, food needs to be nourishing, enjoyed not something you dread after all that drama to create a dish.
If you're a 90s kid, who grew up in Bangalore. You would remember those long lines of Dhabas that suddenly sprouted on the city's highways. It was decent food, economically priced and available through day & night. Some memories that I still cherish, reminiscing those long drives with my gang from college and us doing some serious discussions over going dutch & its calculations.
This Dhaba Style Anda Fry Masala is an adaptation of what I remember tasting at one of these spots and then, of course, a wee bit of research through YouTube videos as well.
Be generous with your chopped onion quantity as it forms the dry gravy base and careful with the Tamarind pulp which lends this dish its unique tangy flavour. And like most North Indian cooking, there is a symphony between various spice powders that makes the recipe come together in its own unique way.
I personally prefer this Anda Masala with hot phulkas and a dollop of ghee. But the South Indian in me equally enjoys it with Hot plain rice, Palak Dal. Ghee and papad :)
4 boiled eggs
2 medium-size onions, chopped
1/2 cup of coriander leaves and some for final garnish
Ginger - 1 inch
Garlic pods - 8
Green chillies - 2
5 tbsp - Oil
Red Chilli powder - 1/2 tsp (adjust as per preference)
Cumin seeds - 1 tsp
Tamarind pulp - 1tbsp
Coriander powder - 1 tbsp
Turmeric powder - 1/2 tsp
Garam Masala - 1 tsp
Salt to taste
Shallow fry boiled eggs in 2 tbsp oil on a flat pan, with a pinch of red chilli powder, turmeric & salt. Set aside.
In a blender jar - add coriander leaves, ginger, garlic, 2 green chillies & grind to a fine paste by adding little water. Set aside.
In a Kadai/ wok - heat 4 tbsp oil, add jeera seeds & let it splutter, along with 1 chopped green chilli.
Add chopped onions & fry until they are slightly golden, next add in the finely ground coriander paste & continue to cook on medium simmer until the raw smell disappears & it releases oil from the sides.
Spice powders - turmeric, red chilli & coriander with tamarind pulp go in next. Saute the mixture for about 3 - 4 mins.
Add salt to taste, garam masala & water as per consistency desired ( I added 1/2 cup) and let this simmer until the oil starts to float up with a closed lid on.
Cut the shallow fried eggs into half and place them on the gravy base, gently covering the eggs with the gravy. Garnish coriander leaves, put the lid on & let this sit on a low flame for 5 mins.
Serve hot with rotis.