Anda Thumwala | How to make Anda Thumwala

By Kiah Wadhwani  |  13th Oct 2016  |  
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  • Anda Thumwala, How to make Anda Thumwala
Anda Thumwalaby Kiah Wadhwani
  • Prep Time

    10

    mins
  • Cook Time

    15

    mins
  • Serves

    3

    People

61

0





About Anda Thumwala Recipe

This gravy is a very typically sindhi gravy. Some people put eggs, some put prawns or even fish. For vegetarians, mushroom tastes pretty good in this gravy. This is one recipe that can be made in a jiffy. By the time the eggs are done, the gravy is done too. Why is it called thumwala, is because the flavor of garlic is quite dominant in this gravy and it is solely for garlic lovers.

Anda Thumwala is an authentic dish which is perfect to serve on all occasions. The Anda Thumwala is delicious and has an amazing aroma. Anda Thumwala by Kiah Wadhwani will help you to prepare the perfect Anda Thumwala in your kitchen at home. Anda Thumwala needs 10 minutes for the preparation and 15 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Anda Thumwala. This makes it easy to learn how to make the delicious Anda Thumwala. In case you have any questions on how to make the Anda Thumwala you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Kiah Wadhwani. Anda Thumwala will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Anda Thumwala

Ingredients to make Anda Thumwala

  • 6 eggs
  • Half a bunch of coriander leaves
  • 35 gms or 7-8 cloves of Garlic
  • 150 gms or 2-3 tomatoes
  • 3-4 green chillies
  • 1 Cup water
  • 2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 3 tbsp oil
  • salt to taste

How to make Anda Thumwala

  1. Hard boil 6 eggs and peel them. Keep aside.
  2. In a grinder, make a paste of the coriander leaves, garlic, green chillies & the tomatoes.
  3. In a pan, heat the oil. Add this paste and sauté till the oil is visible and the tomatoes are cooked.
  4. Now add in the spices and salt. Here the quantity of red chilli depends entirely on you. The more you add, more will the colour of the gravy change.
  5. If you want to retain the fresh green colour, skip the red chilli powder and up the green chillies. Once the spices are sautéd . Add the water.
  6. As soon as the water boils, put in the eggs and reduce the flame. Now let the flavor seep into the eggs. You may have to add some more water after a while.
  7. Once done, serve it with a crisp Lachcha Paratha and some Onions drizzled with lemon juice.
  8. It tastes great with plain steamed rice too.

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