Ande ka Chaar | How to make Ande ka Chaar

By Affaf Ali  |  20th Nov 2015  |  
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  • Ande ka Chaar, How to make Ande ka Chaar
Ande ka Chaarby Affaf Ali
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About Ande ka Chaar Recipe

Ande ka chaar - oops not hindiwala chaar. 'Chaaru' or 'Saaru' in south India refers to any tomato based preparation. Okay to make things easy let's call it - 'Omelet Curry'. This dish was introduced to me by my mil who is from Tamil Nadu but settled in Bangalore after her marriage. Omelet curry is made almost every fortnightly in my kitchen. This tangy and mild - spicy dish goes well with both roti and rice. Usually it tastes better if made few hours early, and reheated before serving.

Ande ka Chaar, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Ande ka Chaar is just mouth-watering. This amazing recipe is provided by Affaf Ali. Be it kids or adults, no one can resist this delicious dish. How to make Ande ka Chaar is a question which arises in people's mind quite often. So, this simple step by step Ande ka Chaar recipe by Affaf Ali. Ande ka Chaar can even be tried by beginners. A few secret ingredients in Ande ka Chaar just makes it the way it is served in restaurants. Ande ka Chaar can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Ande ka Chaar.

Ande ka Chaar

Ingredients to make Ande ka Chaar

  • For the gravy:
  • onion - 1
  • tomatoes - 6
  • ginger- garlic paste - 1/2 tspn
  • cinnamon Clove Cardamon - 1each
  • coriander leaves - few
  • red chilly powder - 1/2tspn
  • turmeric powder - 1/8th tspn
  • coriander powder - 1 to 1.5tspn
  • cumin powder - 1/4th tspn
  • pepper powder - 1/8th tspn
  • salt - according to taste
  • For the omelet:
  • eggs - 5
  • onion - 3
  • coriander leaves - handful
  • green chilly - 1
  • chilly powder - little
  • turmeric powder - a pinch
  • pepper powder - little
  • salt to taste.

How to make Ande ka Chaar

  1. For the Gravy
  2. Make a coarse paste of onion and coriander leaves. Set aside. Remove the peel of tomato and make a fine paste. Set aside.
  3. In a cooker take sufficient oil, once heated add cinnamon, clove and cardamon. Add the onion coriander paste. Fry well till raw smell disappear. Add ginger garlic paste and saute.
  4. Add tomato paste and fry till oil separates. Add coriander powder, turmeric powder, cumin powder, pepper powder, chilly powder and salt. Fry well. Add about 1/2 glass water and cook for 1 to 2 whisle. Reduce to required consistency.
  5. Gravy is ready.
  6. For the Omelet
  7. Chop onions to fine cubes, add fine slices of coriander leaves, green chilly pieces and spices. Mix well.
  8. On a non stick Pan pour one third of the egg mixture and spread evenly.
  9. Once the omelet is slightly cooked fold them from both sides to form rectangular pieces. Cut to desired shape and put them in the gravy. Make sure the gravy is hot enough.
  10. Repeat for the remaining egg mixture.

My Tip:

For the gravy: Once you put the omelets in gravy they soak up little gravy. Adjust gravy consistency accordingly.

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