INGREDIENTS
- ½ cup dry coconut, sliced
- ¼ cup fresh coconut
- 1 inch ginger, sliced
- 2 onions, sliced
- 4–5 garlic cloves
- 5 boiled eggs, lightly fried in chilli oil
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 1 raw egg
- 2 tbsp Shilpa’s Masala Mill Malvani Masala
- ¼ tsp turmeric powder
INSTRUCTIONS
- Dry roast the dry coconut until brown. Keep aside.
- Dry roast the fresh coconut until lightly browned.
- Heat a little oil and sauté the sliced onion, garlic and ginger until brown.
- Allow the mixture to cool.
- Grind the roasted dry coconut, fresh coconut and onion mixture into a fine paste with water.
- Heat oil in a kadhai.
- Add the chopped onion and fry until golden brown.
- Add the chopped tomato and continue frying.
- Add Malvani Masala and turmeric powder, then sauté until the oil separates.
- Add 3–4 tbsp of the ground coconut paste and fry well.
- Add salt.
- Pour in 1–2 cups of water and let it simmer.
- Add the beaten raw egg and stir well.
- Continue simmering.
- Add the boiled eggs and simmer for another 5 minutes.
- Add coriander leaves.
- Cover and simmer for another 5 minutes.
- That’s it! Your delicious Malvani Anda Curry is ready.
- Enjoy with bhakri and rice.
