Andhra green chilli curry with eggs

Spicy and complex flavours characterize Andhra cuisine. This curry is a typical example; it is very spicy from the abundance of green chillies.

This is a simple curry made with standard everyday ingredients. The curry pops with spices and a wonderful spicy burn from the green chillies. The yoghurt and the egg yolks add a wonderful creaminess to the dish. This wonderful dish is perfect for a party spread or dinner at home!

This is a wonderful cookbook packed with traditional dishes. It was written by Archana Pidathala as an ode to her grandmother's cooking. This book is so much more than a collection of recipes; it brings to my table a history of the cuisine and people. Wonderfully written and with beautiful photographs, this cookbook fills a gap in my bookshelf in a cuisine I know little about.

For more delicious and spicy dishes from this cookbook, click here.

Ingredients:

6 eggs, boiled and peeled

3 tablespoons fresh grated coconut

1/2 tablespoon ground coriander seeds

10-12 green chillies, sliced in half along their length or to taste

3 tablespoons oil

1/2 teaspoon mustard seeds

1/ teaspoon cumin seeds

1 teaspoon split urad dal

2 onions, finely minced

1 teaspoon ginger paste

1 teaspoon garlic paste

10-15 curry leaves

1/2 teaspoon turmeric powder

1/2 teaspoon garam masala

2 tomatoes, diced (optional)

1 tablespoon yoghurt, whisked smooth

Cilantro, minced for garnish.

Grind the coconut, ground coriander and green chillies to a thick, smooth paste. Set aside.

Heat the oil in a pot large enough for the curry on low heat. Add the mustard, cumin, urad dal, and sauté until the mustard seeds begin to pop, about 30 seconds.

Add the onions and sauté on medium heat for 3 minutes until soft but not coloured. Add the garlic and ginger pastes and sauté for another minute till you get their aroma and the ginger is cooked. Add the curry leaves and sauté for another minute. Add the turmeric and garam masala and stir for 30 seconds.

Add the ground coconut, chilli paste, and salt, and cook until the liquids evaporate and the oils release.

If using tomatoes, purée the tomatoes with the yoghurt. Add the yogurt and mix in well. Bring to a gentle simmer and cook for 10-15 minutes until the gravy thickens and smells aromatic. Never boil the curry, as it may split due to the yoghurt.

Score each boiled egg, taking care not to halve them. Add the eggs to the curry and simmer for another 3-4 minutes, moving them around so that the curry gets into the cuts on the eggs. Alternatively, you can halve the boiled eggs and serve them on top for a more contemporary dish.

Serve hot with plain rice or spiced pilaf.