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Sunday, June 12, 2011

Anda Jholo ( Eggs in coconut gravy )

Cooking Time Required: 25-30 mins
Cost of preparation: 35-45 rupees

Ingredients: Eggs (4 nos), potatoes ( 1 large ), onions (1 large), tomato (1large),cumin seeds (1/2 tsp), coriander seeds(1 1/2 tsp), fennel seeds ( 1/2 tsp ), ginger-garlic paste (1 1/2 tsp ), red chilli ( 2 nos ), cinnamon ( 1 inch long ), tomato ( 1 large ), turmeric ( 1/3 tsp), cloves (2-3 nos ), small cardamon ( 2-3 nos), bay leaves ( 1 no), oil ( 4-5 tsp ), freshly grated coconut (3 tbs, optional), chopped coriander leaves ( 3 tbs ), kashmiri chilli powder ( 1/4 tsp ), salt.

Preparation: Take a pan of water. Add the eggs along with a 1 tsp vinegar (keeps the
eggs from cracking during boiling) and boil for 8-10 mins. Remove from fire and allow to cool.Break open and remove the shell. Put slits along the sides of the eggs.

Grind the coconut and coriander separately and keep aside.

Cut the potaoes into long pieces.

Cooking: Dry roast the cumin seeds, coriander seeds, fennel seeds, red chillis,
cinnamon, bay leaf, cloves and cardamon on a pan for a minute.

Grind into a fine powder in a mixer, and the chopped onion at this stage and grind into a paste along with a little water.

Heat 2 tsp of oil in a wok. Add a pinch of turmeric powder and follow with the potatoes and eggs. Fry for 3-4 mins and remove from the wok.

Add 2 more tsp of oil. Add the ground masala paste along with a little salt and fry for 4-5 mins. Add the ginger garlic paste and fry for till the masala is cooked. Add some water if required to cook the masala.

Add the chopped tomato and cook till it softens. Add 2-3 cups of water ( as per the
quantity of gravy required ) along with salt to taste and bring it to a boil. Add the fried eggs and potatoes. Cover with a lid and boil for 5 mins.

Add the coriander and coconut paste and boil for 3-4 mins. Srinkle coriander leaves and remove from fire.

Serve hot with rice or rotis.

Note: Use of coconut in curries and gravies is usually restricted to the coastal
districts of Orissa. In other ares poppy seeds or watermelon seeds are used as a
substitute in these curries.


  1. Slurp,mouthwatering here, irresistible anda jholo...

  2. look mouthwatering and yummy..

  3. hmmm....yummy anda jholo. I am a bengali, my grandparents stay in orissa. Love to learn some yummy Oriya delicacies from you. Do visit my blog. Following you now.


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