🇮🇳 Indian

Jaggery-Mill Anda Soup

Name: Jaggery-Mill Anda Soup
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1, finely chopped Onion; 2, chopped Tomato; 1 tsp Cumin Seeds; 1/2 tsp Turmeric Powder; 4 Eggs

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Beed cooking — Jaggery-Mill Anda Soup brings a jaggery-mill touch with a classic soup finish. About 33 minutes from fridge to table.

Prep 15 min Cook 18 min Serves 6 Easy

Ingredients

Onion1, finely chopped
Tomato2, chopped
Cumin Seeds1 tsp
Turmeric Powder1/2 tsp
Eggs4

Optional extras

Ghee1 tbsp
Fresh Cilantro2 tbsp, chopped
Lemon1/2

Instructions

1
Heat oil or ghee in a heavy kadhai over medium heat.
2
Add cumin or mustard seeds and let them crackle.
3
Saute onion until golden, then stir in ginger-garlic paste.
4
Add tomatoes and powdered spices; cook until oil separates.
5
Add the main ingredient with a splash of water; cover and simmer.
6
Uncover, adjust salt and spice, and cook to the desired consistency.

Chef's tip

Chop everything mise-en-place; the cook goes quickly once oil is hot.

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