Wednesday, June 18, 2008

TaLlelya Andyanchi Amti

One of our all time family favorites!! Need I say anything more?:-)

Interesting Read - Malvan

TaLlelya Andyanchi Amti

Malvani Fried Egg Curry


6 Eggs, hard-boiled, peeled, completely cooled

2 potatoes, peeled, semi-cooked, cut into big chunks

1 + 1 tsp oil

1/2 onion

1 small tomato

1/2 tsp turmeric powder

2 kokums, rinsed


1 tsp oil

1/4 cup dry coconut

2 tbsp fresh coconut

2-3 cloves

1" cinnamon

4 black peppercorn

1 small onion, sliced

1 tsp coriander seeds

1/4 tsp shahajire

1/8 tsp fennel seeds/badishep/saunf/variyali

2 cloves of garlic

4 Kashmiri chilies


1. Heat 1 tsp oil. Shallow fry whole, boiled egg till they become slightly brown. Shallow fry potato chunks as well. Set aside.

2. Dry roast all the spices one after the other till your kitchen smells of a nice aroma. Set aside

3. Add 1 tsp oil to the pan. Fry both coconut till deep brown on low flame. Set aside

4. Add sliced onion and garlic. Fry till they are nicely brown.

5. Combine all the roasted ingredients -spices, coconut & onion-garlic. Grind to a fine paste adding little water.

6. Heat 1 tsp oil. Add chopped onion & turmeric powder. Saute for 1 minute. Add tomato. Saute till cooked.

7. Add the masala. Saute for a minute. Add 1/2 cup water. Add salt to taste. Bring to boil.

8. Place browned eggs, potatoes & kokums.

9. Bring to a rapid boil. Adjust water per your desired consistency.

10. Simmer for 5 minutes.

11. Garnish with coriander leaves, just before serving.

Notes -

1. You can use baby potatoes and leave them whole instead of big potato chunks.

2. When roasting the masala, make sure your gas is low. Do not let it burn. It takes some time to roast one after the other patiently. But that's what gives delicious flavor.

3. You do not need any oil for roasting spice and coconut.


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