Tari Wali Andey

Share
23 Ratings
41 Reviews
Print
Recipe By Vahchef
15 m
4 servings
155.4 Cals

Prawns Pumpkin Curry

The vegetable goes particularly well with prawns and coconut milk....

Arbi Ka Salan

Arbi ka Salan-A popular Hyderabadi dish – colocassia cooked in a delicious masala....

Gongura Carrot Paneer Curry

Gongura Carrot Paneer Curry tastes amazingly delicious with the perfect combination of ve...

Brinjal Fry ( Gutti Vankai

Gutti Vankaya Kura or Stuffed Eggplant/Brinjal curry is Andhra traditional special. Eggpl...

Kung Pao Chicken

A simple way of making chicken Kung Pao ( Indo-Chinese Style) with a nice sauce....

Rajasthani Gatta Curry

An excellent and delicious Rajasthani vegetarian dish made with besan flour; dumplings co...

Tari Wali Andey Recipe, Anda Sabji, How To Make Tari Wali Andey Recipe

Name: Tari wali andey
Prep time: 5 min
Cook time: 10 min
Total time: 10 min
Yield: 4

Tari Wali Andey is a remarkable aromatic and flavourful dish emanating its aroma all over while cooking.

About Recipe

Gruddu koora, Muttai Kuzhambu, Deem torkari

How to make Tari wali andey

(23 ratings)

41 reviews so far

Prep time
5 mins

Cook time
10 mins

Total time
15 mins

Author : Vahchef
Main Ingredient : Egg

Servings : 4 persons
Published date : February 11, 2019

Ingredients used in Tari wali andey
• Tomato puree - ½ cup.
• Salt - to taste.
• Chili powder - 1 tablespoon.
• Coriander powder - 1 tablespoon.
• Ginger garlic paste - 1 tea spoon.
• Turmeric powder - ½ tea spoon.
• Onion paste - 1 cup.
• Garlic(chopped) - 1 tea spoon.
• Green chillies(finely chopped) - 2-3 numbers.
• Coriander leaves - 1 tablespoons.
• Cumin seeds - 1 tea spoon.
• Eggs(boiled) - 5 numbers.
• Garam masala powder - 1 tea spoon.
• Green peas(fresh) - 1 tablespoons.
• Oil - 2 tablespoons.
• Coriander leaves (chopped) - 1/4 bunch.
Method:
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 a 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.Garnish with coriander leaves. *Serve with roti, chapatti, naan or rice.*

Archana Anand Posted on Thu Aug 15 2013

First one to comment...suuperb recipe as always.. Ande ka Fanda ;))

Reply 0 - Replies

Quenya Posted on Thu Aug 15 2013

Where do I suggest recipes?

Ritu Sibal Posted on Thu Aug 15 2013

Sooooo much oil !

evelin ha Posted on Thu Aug 15 2013

You are a great chef!

Garubolas Posted on Thu Aug 15 2013

how many indian dish doesnt have cumin, corriander, Chili Powder, tumeric, ginger garlic & onions. All thedishes have this ithinkand how will there be any new sensation in terms of taste?

Mousey M Posted on Thu Aug 15 2013

It really depends on the proportions. They can make a world of a difference. Give it a shot. :)

Tirath Chhatriwala Posted on Thu Aug 15 2013

You eat very very spicy food chef!!

starlitsunrise17 Posted on Thu Aug 15 2013

I can't help but smile when watching your videos. The sauce looked delicious! I can't wait to try out this recipe.

deygau Posted on Thu Aug 15 2013

Lately you have been showing us the common everyday dishes ... something one can cook without a trip to supermarket for special ingredients. That is actually superb. I am now drawn back knowing that i can cook as well and eat rather than drool :)

rajani chinni Posted on Sat Aug 17 2013

Wonderful sir.whenever I feel like cooking different ...tastier I check out your receipes.easy and simple to cook because of the way u present them.thabk you sir.

Thank u sir

Can u post on cheese cakes if possible