Malvani Anda Curry Recipe - Egg Curry With Spicy Malvani Masala

Step 1: To begin making Malvani Anda Curry Recipe, boil the eggs in a saucepan for 10-12 minutes, drain water, peel the eggs, halve them and keep the eggs aside

Step 2: Heat a little oil in a kadai, add the sliced onions

Step 3: On a medium heat, saute till the onions are caramelized

Step 4: Once the onions are caramelized, grind it to a smooth paste along with soaked cashew nuts and fresh grated coconut using a mixer grinder and keep aside

Step 5: Heat a tablespoon of oil in the same pan on a medium heat, add the cumin seeds and let it sizzle

Step 6: Add the curry leaves and slit green chilli and let it splutter

Step 7: Add the ginger garlic paste and cook until the raw smell goes away

Step 8: This will take 2 to 3 minutes

Step 9: Add the ground onion, cashew and coconut mix and cook for a minute

Step 10: Now add the red chilli powder, coriander powder, turmeric powder, malvani masala and cook until the curry gravy leaves the sides of the pan and deep in color

Step 11: Add the tomato puree and cook until the gravy is cooked well

Step 12: Add a cup of water, kokum, season with salt and let the gravy simmer for about 10 minutes on low heat

Step 13: Now, add the slit boiled eggs into the gravy, check for salt and spices, adjust if required

Step 14: Simmer for another 5 minutes and switch off the heat

Step 15: Serve Malvani Anda Curry Recipe (Egg Curry With Spicy Malvani Masala) along with Cauliflower & Cucumber Raita Recipe and Phulkas or Sweet Potato Thepla for a hearty weeknight dinner