Masala Anda (Masala Eggs)
Masala Anda is a much-liked family recipe that has been
favourite of all in the family for generations. My grandmother prepared it
mainly for picnics and long duration journeys. The masala is dry chutney like
as in bakar of bakarwadi. This masala is also used for non- veg pickles. It is
a typical Maharashtrian preparation with lots of dry coconut, fresh coriander,
garlic and Kaala Masala. The dish is easy to make and tastes good.
This dish used to be prepared by my Mom for my brother’s
tiffin and it was shared by all his friends in school. Later my cousin was
admitted in the same school and my Aunt used to pack it for him too for lunch
box. As my brother and cousin both played sports, their friend circle was
common too, but, nobody was aware of their relation. When my cousin shared his
tiffin with his friends, they immediately asked my cousin, if he was related to
my brother as my brother also got the same dish in his tiffin too. So, here
comes our famed picnic aka tiffin recipe of Masala Eggs.
Ingredients
Boiled Eggs – 6 nos
Dry coconut (grated) – 1 cup
Fresh coriander – 1 cup full of washed, chopped
leaves
Garlic – 15-16 cloves
Kaala Masala (Kanda Lasun Masala) – 1½ teaspoons
Salt – As per taste
Oil – 2 tablespoons
Lemon
(Optional)
Method
Boil eggs, deshell and keep aside. Mix together
all the rest of the ingredients except oil and grind coarsely. Heat oil in a
pan and roast lightly on low flame for 4-5 minutes. Add boiled eggs and turn
off the heat. Add lemon juice if you like.
If you want to carry in journey, carry boiled eggs
and roasted masala separately. Deshell the eggs as and when required and mix
with masala. This dish tastes good with chapati/roti.
Note –
You may add sesame and poppy seeds also to this masala to make it more flavoursome.
