Egg curry (South Indian / Bangalore-style) with rice

Type: Main meal — heavier · Typical slot: Dinner (also lunch) · Time: 30 min · Lunch-friendly: yes (gravy reheats well; add eggs when serving) · Batch: partial (gravy batches; boil eggs fresh)

Anda curry the South Indian way — boiled eggs simmered in an onion–tomato masala tempered with mustard seeds and curry leaves, with tamarind for the tangy note Harshitha recognises. No coconut, no cream. Fast, cheap, high-protein, and a weeknight staple. The tempering (mustard seeds + curry leaves + a pinch of fenugreek) is the same aromatic base as the Bangalore chicken curry.

Ingredients (2 servings)

• 5 eggs (3 for G / 2 for H), hard-boiled and peeled
• 1.5 tbsp neutral oil or ghee (22g)
• 1 tsp black mustard seeds
• 12 curry leaves
• pinch fenugreek seeds (methi)
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 20g ginger, grated
• 1 green chili, slit (optional)
• 2 tbsp tomato paste
• 2 tomatoes, chopped (~250g)
• 1 tsp coriander powder
• ¾ tsp turmeric
• ¾ tsp cumin powder
• 1 tsp Kashmiri chili powder
• ½ tsp garam masala (at the end)
• ½ tsp tamarind paste
• Salt, cilantro
• Rice: 200g basmati uncooked → split 130g G / 70g H cooked

Method

1. Boil eggs. 5-5-5 in the instant pot (pressure 5, release 5, ice 5) or 9 min stovetop. Peel. Make shallow slits so they soak up masala.
2. Temper. Heat oil. Add mustard seeds, wait to pop (~20 sec). Add curry leaves + fenugreek, 10 sec (don’t burn the fenugreek).
3. Onions. Add onion, 7 min until golden. Add garlic, ginger, chili, 1 min.
4. Spices + tomato. Add coriander, turmeric, cumin, chili powder, 30 sec. Add tomato paste + tomatoes + tamarind, cook 6 min until thick and oil beads at the edges.
5. Simmer. Add ~200ml water for a pourable gravy, simmer 5 min. Slide in the eggs, spoon gravy over, warm 3 min.
6. Finish. Off heat, garam masala, salt, cilantro. Cook rice alongside.

Macros (per person, per serving — with rice)

Portion split (what to weigh per person)

Notes

• Fat comes from the eggs, not added cream — it’s inherent, so this reads higher-fat than the bean/chicken curries. Keep the oil to 1.5 tbsp and it stays reasonable.
• Gravy batches well: make a double batch of just the masala, refrigerate, and drop in fresh-boiled eggs on a busy night for a 10-minute dinner.
• Karnataka touch: the mustard-seed + curry-leaf + tamarind tempering is the everyday South-Indian base; skip the fenugreek if you don’t have it.
• Protein pairing: moderate protein for the calories — an easy day dinner. Add a boiled egg or a yogurt side if you want to push protein higher.