Rajasthani Anda Gatte Curry
IndianIndian RecipesDesi eggsMedium
A Rajasthani egg curry with besan gatte (gram flour dumplings) simmered in a spiced yogurt gravy with boiled eggs. A hearty desert-region speciality.
Prep time20 min
Cook time25 min
Total time45 min
Servings4
Ingredients
- 6 Desi eggs, boiled and peeled
- 1 cup besan (gram flour)
- 1/2 tsp ajwain (carom seeds)
- 1/2 tsp haldi (turmeric)
- Salt to taste
- 1 cup dahi (yoghurt), whisked
- 2 onions, finely chopped
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1 tsp dhania (coriander) powder
- 3 tbsp oil
- Fresh coriander
- Rice or roti to serve
Method
- Boil the eggs for 10 minutes, cool and peel.
- Mix besan, ajwain, haldi, salt and a little water into a firm dough; roll into thin logs and boil in water for 8 minutes.
- Drain and slice the cooked logs into small gatte pieces.
- Heat oil and fry the onions until golden, then add ginger-garlic paste.
- Add red chilli and dhania powder; cook for 2 minutes.
- Lower the heat, stir in the whisked dahi and cook gently for 3 minutes.
- Add the gatte and boiled eggs; simmer for 5 minutes. Garnish with coriander and serve with rice or roti.
Nutrition — estimated per serving
Calories (estimate)260 kcal
Protein (estimate)14 g
Fat (estimate)14 g
Carbs (estimate)12 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: boil the gatte fully and add dahi on low heat so it does not split; serve hot and refrigerate leftovers within 2 hours. Allergens: contains egg and milk (dahi). Substitution: use ready-made gatte if available in the market. Nutrition figures are estimates only, based on standard per-egg values. Pakistani alternative: add a pinch of amchur for extra tang.