The boiled eggs are fried and then simmered along withchickpeas in a thick gravy made with tomatoes, onions and ginger –garlic andsometimes added with potatoes finished in a warm, spicy sauce, this is How to Make Anda Cholay/Eggs With White chickpea
Whole spices to make potli (bag)a. Cardamom-1b. Tealeaves-1 tbspc. Cinnamonstick-1/2 inchd. Cloves-5e. Peppercorn-5f. Bayleaf-1
2tbspoil
1/2tbsp turmeric powder
1/2tbspred chili powder
1tbspchole masala powder
1/2tbspdry mango powder
1/4Corn flour
pinch of baking soda
salt
coriander leaves
Instructions
Take 4 eggs and boil them.
In a mixing bowl, keep the eggs and add turmeric powder, redchili powder, and salt and rub the eggs
Now heat oil in a kadai, and add all the four eggs and frythem till the color changes to light brown.
Let the Kabuli Chana/ Chickpeas soak for 5-6 hours in water. Then make a potli/bag consisting of bay leaf, cardamom, cinnamon, cloves, and peppercorn and seal it.
Add the soaked chana into the pressure cooker, adding the spices potli/bag, salt,and baking soda. Add water, cover the lid and wait for 2 whistles.
Open the lid, check whether the chana is properly boiled, and take out the potli.
Now heat oil in a Kadai
Add sliced onions and stir them
Add ginger garlic paste and sauté them for 20-30sec
Now add red chili powder, turmeric powder, chole masala powder, and amchur powder and stir them continuously till the raw smell of the spices goes off.
Then pour the boiled chole with water, and allow them to cook without cover for 8-10 minutes on low flame
To make the consistency thick you can mash a few chana or you can add corn flour water which is totally optional.
Now slowly drop the eggs in the cholay gravy and mix well,and cook for 2 minute in low flame
Turn off the flame now, add chopped coriander leaves.