Ande ka khorma from Maimoona Yasmeen’s Recipes
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Ingredients:
Ande (Eggs): 8
Kata hua sukha nariyal (Sliced dry coconut): 1 tea cup
Moong phalli (Peanuts): ½ tea cup
Chironji (Charoli): 1/4th tea cup
Pyaaz (Onions): 2
Tel (Cooking oil): 5 tablepoons + ½ tablespoon
Adrak lehsan ka paste (Ginger garlic paste): 1 tablespoon
Haldi powder (Turmeric powder): 1 teaspoon
Bareek namak (Salt): 2 ½ teaspoons
Lal mirch powder (Red chilli powder): 2 ½ teaspoons
Dahi (Curd): 2 tea cups
Garam masala powder (Spices): 1 teaspoon
Pudine ke patte (Mint leaves): a handful
Kata hua hara dhaniya (Chopped coriander): a handful
Sabith hari mirchein (Whole green chillies): 4
Procedure:
1. Ande boil kar lijiye. Chhilka nikalkar ando par gehre kat lagaiyye.(agar aap chahen tab inhe cut lagane ke baad, andon ko semi fry kar sakte hain).
2. Frying pan mein sukhe nariyal ya khopre ke bareek pieces daliye aur badami rang ka hone ta bhoon lijiye aur nikal lijiye.
3. Moong phalli aur chironji ko bhi bari bari se bhoon lijiye.
4. Aadha tablespoon tel (oil) dalkar kati hui pyaaz badami rang ki hone tak tal lijiye aur nikal lijiye.
5. Moong phalli ka chilka utaar kar, in bhoone hue masalon ko ek jagah grind karke bareek paste bana lijiye.
6. Saucepan mein paanch tablespoon tel daliye. Jab tel garam ho jaaye, ek tablespoon adrak lehsan ka paste daliye. Pandrah second (15 sec) tak ise bhooniye.
7. Haldi powder daliye, bareek namak, pisa hua masala daliye, pheta hua dahi dalkar achhi tarah se mila lijiye.
8. Dhakkan dhaanp dijiye. Beech mein hilate rahiye ke masala jal na jaaye.
9. Tel (oil) chhootne tak masale ko achhi tarah se bhuniye.
10. Is mein lal mirch powder daliye. Tees second (30 sec) tak bhuniye.
11. Dhai cup paani (2 ½ cup water) daliye. Garam masala powder daliye, pudine ke patte, kata hua hara dhaniya aur sabith hari mirchein daliye. Achhi tarah se mila lijiye.
12. Uble hue ya tale hue ande dalkar dhakkan dhaanp dijiye. Das minute (10 min) tak dheemi aanch par pakaiyye.
Ande Ka Khorma tayyar hai.
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