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Andyacha Saar

Eggs poached in a little runny and spicy gravy, flavoured with malwani masala is how Andyacha Saar is had in Maharashtra. Best enjoyed hot with steamed rice, its taste will linger on and on and on.

By Sanjeev Kapoor
New Update
Main ingredients Eggs, Garlic, Green chillies, Onion, Turmeric powder, Red chillli powder, Coriander powder, Malvani masala, Fresh coriander leaves
Cuisine Maharashtrian
Course Main course eggs
Prep time 20-25 minutes
Cook time 20-25 minutes
Serve 4
Taste Spicy
Level of cooking Moderate
Others Non vegetarian

Ingredients

  • 6 eggs
  • 2-3 tablespoons oil
  • 6-8 garlic cloves, coarsely crushed
  • 2-3 green chillies, finely chopped
  • 1 large onion, chopped
  • Salt to taste
  • 1 cup roasted onion-coconut paste 
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon coriander powder
  • 1 tablespoon malvani masala
  • 2-3 tablespoons chopped fresh coriander leaves 
  • Fresh coriander sprig for garnish
  • Steamed rice to serve

Method

  1. Heat oil in a pan, add crushed garlic, green chillies, onion and salt, mix well and saute till onion turns golden brown. 
  2. Add roasted onion-coconut paste, mix well and saute till oil separates. 
  3. Add turmeric powder, red chilli powder, coriander powder and malwani masala, mix and sauté for 1 minute. 
  4. Add 2½ cups water, mix well and let the mixture boil for 2-3 minutes. 
  5. Break the eggs, one by one, into the mixture and cook for 4-5 minutes.
  6. Add coriander leaves and mix gently. 
  7. Switch the heat off, transfer the mixture into a serving bowl, garnish with coriander sprigs and serve hot with steamed rice. 
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