Sindhi Anda Bhee Curry

Ingredients

• 4 boiled eggs, peeled
• 250 g lotus root (bhee), peeled and sliced
• 2 tomatoes, chopped
• 1 onion, chopped
• 2 tbsp oil
• 1 tbsp ginger-garlic paste
• 1 tsp red chilli powder
• 1 tsp turmeric
• 1 tsp coriander powder
• 1 tsp salt
• 1 tsp garam masala
• 2 green chillies, slit
• Fresh coriander for garnish

Method

1. Boil the lotus root slices in salted water for 12 minutes until tender; drain.
2. Heat oil and fry the onion until golden.
3. Add ginger-garlic paste, tomatoes, chilli powder, turmeric, coriander powder and salt; cook until the oil separates.
4. Add the boiled lotus root and 1 cup of water; simmer for 12 minutes.
5. Add the boiled eggs and green chillies; simmer for 5 more minutes.
6. Sprinkle garam masala and stir gently.
7. Let the gravy thicken slightly.
8. Garnish with coriander and serve with boiled rice or roti.