All too often a boiled egg or plain scrambled egg just doesn’t quite cut it. My all time favourite breakfast on a weekend is Anda Bhurji spiced scrambled eggs piled on buttered toast. So satisfying. Most Indian regions have their unique way of cooking eggs with spices and the state of Andhra Pradesh is no different. This is a personal favourite and I think the combination of the heat from the chilli and sour tamarind make it quite moreish. Coconut milk is used sparingly to add the creaminess to the dish; the bland boiled eggs soak in all the flavours of the spices in the gravy. You can leave the eggs whole if you prefer though I like to halve them. Added to the dish last minute letting them steep in the warm curry. Serve with rice, flat bread or dosas as I did. Soft dosas soak in all the flavour and help mop up the egg curry. Simply gorgeous!
Heat the oil in a heavy bottom sauce pan. Add the mustard seeds letting them splutter for a few seconds. Add the onions and fry for 5-7 minutes on medium as they begin to turn light brown. Add the cinnamon stick and green chillies frying for a further minute. Tip in the chopped tomatoes and cook for 5 minutes stirring well ensuring it doesn’t stick to the bottom of the pan. The tomatoes will soften and form a thick sauce.
Add the sliced ginger and fry for a further minute. Now add the powdered spices and stir for a minute. At this point the oil will start to leave the sides of the pan. Add the tamarind concentrate along with the water. Bring to a boil and simmer. At this stage add the coconut milk. Simmer gently and tip in the halved boiled eggs along with the curry leaves.
Let the eggs soak in the spices for 2-3 minutes. Stir gently making sure the eggs stay intact. Season to taste and garnish with coriander. Serve with soft dosas or plain rice.