Varhadi Anda Curry

1. 1

   Step 1

   • a.Boil and Prepare the Eggs
   • b.Place 8 eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
   • c.Once boiling, reduce heat to a simmer and cook for 10 minutes for hard-boiled eggs.
   • d.Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water for 5 minutes to stop the cooking process.
   • e.Peel the eggs carefully. Using a small knife, make 2-3 shallow slits on each egg. This helps them absorb the gravy's flavor. Set aside.
2. 2

   Step 2

   • a.Roast Ingredients for Varhadi Masala
   • b.Heat a heavy-bottomed pan or kadai over medium-low heat. Add the grated dry coconut and dry roast, stirring constantly, for 4-5 minutes until it turns a deep golden brown. Remove and set aside.
   • c.In the same pan, add 1 tbsp of oil. Add the sliced onion and sauté for 8-10 minutes, until it becomes deep brown and caramelized at the edges. This step is crucial for the authentic color and taste.
   • d.Add the ginger, garlic, cloves, black peppercorns, cinnamon stick, star anise, and bay leaf to the onions. Sauté for another 2 minutes until the spices are fragrant.
   • e.Turn off the heat and let this mixture cool down completely.
3. 3

   Step 3

   • a.Grind the Masala Paste
   • b.Transfer the cooled roasted coconut, onion-spice mixture to a grinder jar.
   • c.Add 3-4 tablespoons of water and grind to a smooth, thick paste. Scrape down the sides as needed. Set this Varhadi masala paste aside.
4. 4

   Step 4

   • a.Prepare the Curry Base
   • b.Heat the remaining 3 tbsp of oil in the same kadai over medium heat. When the oil is hot, add mustard seeds and cumin seeds. Let them splutter.
   • c.Add the hing, followed by the finely chopped onion. Sauté for 6-7 minutes until the onion turns soft and golden brown.
   • d.Add the tomato puree and cook for 7-8 minutes, stirring frequently, until the mixture thickens and you see oil separating from the sides.
5. 5

   Step 5

   • a.Cook the Curry
   • b.Lower the heat and add the turmeric powder, red chili powder, and coriander powder. Stir for 30 seconds until aromatic.
   • c.Add the prepared Varhadi masala paste. Mix well and cook for 5-7 minutes, stirring often, until the paste is well-cooked and releases oil.
   • d.Pour in 2 cups of hot water and add salt. Stir everything together to form a cohesive gravy.
   • e.Bring the curry to a boil, then reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes to allow the flavors to meld.
6. 6

   Step 6

   • a.Finish and Serve
   • b.Gently add the slit boiled eggs to the simmering gravy.
   • c.Sprinkle the garam masala over the top and stir gently to combine.
   • d.Cover and cook for a final 5 minutes on low heat, allowing the eggs to soak up the flavors.
   • e.Turn off the heat, garnish with freshly chopped coriander leaves. Let it rest for 10 minutes before serving.
   • f.Serve hot with jowar bhakri, chapati, or steamed rice.

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