Tari Wali Andey - By Vahchef @ Vahrehvah.com | Vahchef - VahRehVah

Tari Wali Andey is a remarkable aromatic and flavourful dish emanating its aroma all over while cooking. Made with an array of authentic Indian spices cooked in exceptional thin silky gravy is a treat to the taste buds. Boiled eggs added into this silky gravy elevate the dish to another level making it truly exotic. It is a very refreshing appetizing dish and can be eaten with hot rice, phulkas, roti etc.

http://www.vahrehvah.com/tari-wali-andey

Ingredients:
Eggs, boiled - 4-5 nos
Cumin seeds - 1 tsp
Coriander leaves - 1 tbsp
Green chillies, finely chopped - ½ tsp
Garlic, chopped - 2-3 cloves
Onion paste - 1 tbsp
Turmeric powder - ½ tsp
Ginger garlic paste - 1 tsp
Coriander powder - ½ tsp
Chilli powder - 1 tsp
Salt - to taste
Tomato puree - ½ cup
Garam masala powder - 1 tsp
Water - as required
Green peas, fresh - 1 tbsp
Oil for frying
Coriander leaves, for garnish

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, and onion paste. Sauté well until they are nicely coloured. Add turmeric powder, ginger garlic paste, coriander powder, chilli powder, salt and tomato puree. 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. Garnish with coriander leaves.

Serve with roti, chapati, naan or rice.

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