Nagpur special Saoji Anda Curry

Instructions

Step 1: Heat up a pan on medium heat and add stone flower.

Step 2: Roast until aroma is released and transfer it into boiling water.

Step 3: Add coriander seeds and roast well. Transfer the roasted coriander seeds into the boiling water.

Step 4: Roast coconut until it gets nice golden color and transfer into the boiling water.

Step 5: Roast poppy seeds well and transfer into the boiling water.

Step 6: Add jaypatri, cinnamon, star anise, black cardamom and green cardamom into the boiling water. You don’t need to roast all these spices.

Step 7: Roast cloves and black pepper corns well and transfer it into the boiling water.

Step 8: Roast dry red chilies and transfer it into the boiling water.

Step 9: Roast cumin seeds well and transfer them into the boiling water.

Step 10: Roast jawar, rice and chana dal well together and transfer it into the boiling water.

Step 11: Boil the spices for about 10 minutes on medium heat. Let the water cool down completely. 

Step 12: Drain all the water from roasted spices and blend them into paste. Add the water that we have drained if needed. Masala is ready.

Step 13: Fry sliced onion in oil until t gets nice golden color and blend it into fine paste.

Step 14: For making gravy heat up oil in a pan and add garlic paste. Fry garlic well.

Step 15: Add bay leaves and fry for few seconds.

Step 16: Add the onion paste and mix well.

Step 17: Add red chili powder, turmeric powder and fry well.

Step 18: When the spices begin to release oil add the water that is drained from the roasted spices and mix well.

Step 19: When the gravy begins to boil add ginger, salt, coriander leaves and mix well.

Step 20: Add boiled eggs and simmer for just 4-5 minutes on medium heat. Saoji anda curry is all ready.