Tari wali andey

Recipe of Tari wali andey

Ingredient Name	Unit	Quantity
Coriander leaves, for garnish	0
Ginger garlic paste	tsp	1
Green peas, fresh	tbsp	1
Chilli powder	tsp	1
Coriander leaves	tbsp	1
Coriander powder	tsp	1/2
Cumin seeds	tsp	1
Eggs, boiled	number	5
Garam masala powder	tsp	1
Garlic, chopped	clove	2-3
Green chillies, finely chopped	tsp	1/2
Oil for frying	0
Onion paste	tbsp	1
Salt	to taste
Tomato puree	cup	1/2
Turmeric powder	tsp	1/2
Water as required	0
Directions | How to make Tari Wali Andey
Boil the Eggs and keep aside. In a kadai, add some oil and when the oil gets hot, add cumin seeds, coriander leaves, green chillies, garlic, and onion paste. Sauté well until they are nicely coloured. Add turmeric powder, ginger garlic paste, coriander powder, chilli powder, salt and tomato puree. Stir well. Add garam masala and then add some water, mix and cover with a lid and cook for about 7-8 minutes. Once the gravy becomes thick, add some more water and mix well. Allow it to cook to thin gravy. Now add the boiled eggs into this silky gravy and allow it to cook for few minutes and then switch off the flame. Garnish with coriander leaves. Serve with roti, chapatti, naan or rice.