Ande ka khatta and Anda Jhinga Khatta

Somedays when I don't feel like making any decisions about what to cook or when I am not feeling up to cooking  too much I make this Egg in Sour gravy. This is one of the most easy and delicious dishes which you can serve with rice. You don't have to think about any other side dish to go with it as it has eggs in it. So dinner is ready
              Here I am also writing one other variation of this dish with shrimp called Andhra Kodiguddu Royyala Pulusu in Telugu and it too tastes great.

Ande Ka khatta (Eggs in Tamarind gravy)

Ande ka Khatta

Ingredients:

1. 6 eggs hard boiled and peeled
2. 1 medium large onion chopped
3. 2 small or 1 large green chilly slit
4. 3 cups juice from a lemon sized tamarind
5. 1 teaspoon salt or to taste
6. 1/2 teaspoon chilly powder, turmeric, cumin
7. 2 tablespoons oil divided

In a pressure cooker heat 1 tbsp oil and fry the cumin for 4 minutes. Add onions and fry till tender. Add the powders and fry for a minute. Add tamarind juice, and cook for 3 whistles (This is just a fast way for me. Cook in a heavy bottomed pot for 15 minutes)
Heat one tablespoon oil. make some cuts in the eggs and fry them for 5 minutes stirring constantly. If you don't cut the eggs they will burst in your face. Be very careful.
Add these eggs to the tamarind juice and simmer for 10 minutes. Garnish with cilantro and serve with hot fluffy rice

Anda Jhinga Khatta (Egg and shrimp in Tamarind sauce)

Anda Jhinga Khatta



 Ingredients:

1. 6 eggs hard boiled and peeled
2. 1/2 lb medium shrimp peeled and deveined
3. 1 medium large onion chopped
4. 2 small or 1 large green chilly slit
5. 3 cups juice from a lemon sized tamarind
6. 1 teaspoon salt or to taste
7. 1/2 teaspoon chilly powder, turmeric, cumin
8. 1 teaspoon ginger-garlic paste
9. 2 tablespoons oil divided
10. Few curry leaves

In a pressure cooker heat 1 tbsp oil and fry the cumin for 4 minutes. Add curry leaves and fry for 2 minutes. Add onions and fry till tender. Add ginger-garlic paste and fry for 2-3 minutes. Add the powders and fry for a minute. Add tamarind juice, and cook for 3 whistles (This is just a fast way for me. Cook in a heavy bottomed pot for 15 minutes)
Heat one tablespoon oil. make some cuts in the eggs and fry them for 5 minutes stirring constantly. If you don't cut the eggs they will burst in your face. Be very careful. Drain and set aside.
Add a little more oil and fry the shrimp till they turn pink. Add the eggs and tamarind juice and simmer till the gravy becomes little thick orf till oil separates. Garnish with cilantro and serve with rice