Tari Wali Andey

Tari Wali Andey is a flavourful and aromatic dish made with eggs. It has an exceptionally thin silky gravy which is a treat to the taste buds.It is cooked in a  tomato puree which adds to its tasty flavour. It is a perfect side dish with roti, chappathi or Nan.

Ingredients

Tomato puree-  1/2Cup
Salt  -To Taste
Chilli powder  -1Teaspoons
Coriander powder  -1/2Teaspoons
Ginger garlic paste - 1Teaspoons
Turmeric powder -  1/2Teaspoons
Onion paste - 1Tablespoons
Garlic(chopped) 2-3Clove
Green chillies- 1/2Teaspoons
Coriander leaves  -1Tablespoons
Cumin seeds - 1Teaspoons
Eggs(boiled)- 5Numbers
Garam masala powder- 1Teaspoons
Oil  -2Tablespoons

Directions

Boil the eggs and keep aside. In a kadai, add some oil and when the oil gets hot, add cumin seeds, coriander leaves, green chillies, garlic, onion paste and saute it, well until they are nicely coloured. Add turmeric powder, ginger garlic paste, coriander powder, chilli powder, salt and tomato puree and stir well. Add garam masala and then add some water, mix and cover with a lid and cook for about 7-8 minutes.  Once the gravy becomes thick, add some more water and mix well.  Allow it to cook to thin gravy. Now add the boiled eggs into this silky gravy and allow it to cook for few minutes and then switch off the flame. Serve with roti, chapatti, naan or rice.