A fiery and tangy egg curry from Mangalore, made with a rich, roasted coconut and spice masala. This coastal Karnataka classic is perfect with steamed rice or neer dosa.
Prep20 min
Cook35 min
Servings4
Serving size: 1 serving(1 cup curry with 2 hard-boiled eggs)
363cal
15gprotein
14gcarbs
28g
Ingredients
8 pcs Eggs (hard-boiled and peeled)
1 cup Grated Coconut (fresh or frozen, thawed)
6 pcs Dry Red Chillies (use a mix of Byadgi for color and Guntur for heat)
A fragrant and lightly sweet rice pilaf from Bengal, made with aromatic gobindobhog rice, ghee, cashews, and raisins. This festive dish, with its beautiful yellow hue, is a celebratory classic that pairs wonderfully with rich curries.
A creamy and mild Goan mixed vegetable curry made with coconut milk. This comforting stew features a medley of seasonal vegetables and is perfect with steamed rice or sannas.
About Anda Ghashi, Bengali Mishti Pulao and Valval
Creamy, protein-packed egg curry with aromatic pulao & mixed veg. An energy-giving, homestyle delight!
This konkani dish is perfect for dinner. With 1200.4 calories and 27.709999999999997g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 pcs Garlic Cloves (for masala)
1 medium Tomato (finely chopped)
1 tsp Ginger-Garlic Paste
0.5 tsp Mustard Seeds
10 pcs Curry Leaves
3 tbsp Coconut Oil (divided)
1.25 tsp Salt (or to taste)
0.5 tsp Jaggery (optional, powdered)
2 cup Water (divided, for grinding and gravy)
Instructions
1
Prepare the Eggs
Take the 8 hard-boiled and peeled eggs. Using a small knife, make 2-3 shallow slits on the surface of each egg. This helps them absorb the flavors of the curry. Set aside.
2
Roast the Masala Ingredients
Heat 1 tbsp of coconut oil in a heavy-bottomed pan over medium heat.
Add the dry red chillies, coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns. Roast for 1-2 minutes until fragrant.
Add the roughly chopped small onion and garlic cloves. Sauté for 3-4 minutes until the onion softens.
Add the grated coconut. Reduce the heat to low-medium and roast, stirring continuously for 8-10 minutes, until the coconut turns a deep, aromatic golden-brown. This step is crucial for the flavor.
Turn off the heat. Stir in the turmeric powder. Transfer the mixture to a plate and let it cool completely.
3
Grind the Masala Paste
Once cooled, transfer the roasted ingredients to a grinder jar.
Add the tamarind pulp and about 1/2 cup of water.
Grind to a very smooth, fine paste. You may need to add a little more water, a tablespoon at a time, to achieve a smooth consistency.
4
Prepare the Curry Base
Heat the remaining 2 tbsp of coconut oil in the same pan or a kadai over medium heat.
Add the mustard seeds and allow them to splutter.
Add the curry leaves and sauté for 30 seconds.
Add the finely chopped medium onion and cook for 5-6 minutes until it becomes soft and translucent.
Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
Add the finely chopped tomato and cook for 4-5 minutes until it turns soft and mushy.
5
Cook the Curry and Add Eggs
Add the ground masala paste to the pan. Sauté for 5-7 minutes, stirring occasionally, until the masala is well-cooked and you see oil separating from the sides.
Pour in 1.5 cups of water, add salt to taste, and the optional jaggery. Stir well to combine.
Bring the curry to a gentle boil.
Reduce the heat to low and carefully slide the slit hard-boiled eggs into the gravy.
Simmer for 4-5 minutes, allowing the eggs to absorb the rich flavors. Avoid boiling vigorously after adding the eggs.
Check the seasoning and adjust if necessary. Serve hot.
Servings4
Serving size: 1 serving
501cal
7gprotein
80gcarbs
17gfat
Ingredients
1.5 cup Gobindobhog Rice (Basmati rice can be used as a substitute)
4 tbsp Ghee
0.25 cup Cashew Nuts (Halved or whole)
0.25 cup Raisins
3 tbsp Sugar (Adjust to taste)
1 tsp Ginger Paste
0.25 tsp Turmeric Powder (For color)
1 tsp Salt
2 pcs Bay Leaf
1 inch Cinnamon Stick
4 pcs Green Cardamom (Lightly crushed to release aroma)
4 pcs Cloves
1 strand Mace (Also known as Javitri)
3 cup Hot Water (Using hot water helps keep rice grains separate)
Instructions
1
Prepare the Rice
Gently wash the gobindobhog rice under cold running water until the water runs clear. Be careful not to break the grains.
Soak the washed rice in fresh water for 20-30 minutes.
After soaking, drain the rice completely using a fine-mesh sieve. Let it sit in the sieve for 10 minutes to remove all excess water.
2
Fry Nuts and Raisins
Heat 2 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
Add the cashew nuts and fry for 1-2 minutes until they turn a light golden brown.
Add the raisins and fry for another 30 seconds until they plump up. Immediately remove the cashews and raisins with a slotted spoon and set aside.
3
Sauté Spices and Rice
In the same pan, add the remaining 2 tbsp of ghee.
Once the ghee is hot, add the bay leaves, cinnamon stick, crushed green cardamoms, cloves, and mace. Sauté for 30-40 seconds until the spices release their aroma.
Add the drained rice to the pan. Gently sauté for 2-3 minutes, ensuring each grain is coated with ghee. Avoid vigorous stirring.
0.25 cup Warm Water (For soaking and grinding cashews)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
2 pieces Green Chillies (Slit lengthwise)
10 leaves Curry Leaves
150 g Potato (Approx. 1 medium, peeled and cubed)
100 g Carrot (Approx. 1 medium, peeled and cubed)
1 cup Thin Coconut Milk (Second extract or diluted canned coconut milk)
0.5 cup Water (For cooking vegetables)
100 g French Beans (Trimmed and chopped into 1-inch pieces)
0.5 cup Sweet Corn Kernels (Fresh or frozen)
0.5 cup Green Peas (Frozen)
1 tsp Salt (Adjust to taste)
1 tsp Jaggery (Grated, or use sugar)
1 cup Thick Coconut Milk (First extract or full-fat canned coconut milk)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the cashew paste. Soak the cashew nuts in 1/4 cup of warm water for 15 minutes. After soaking, transfer the cashews along with the water to a blender and grind to a very smooth, creamy paste. Set aside.
2
Make the tempering. Heat coconut oil in a medium-sized pot or kadai over medium heat. Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds. Add the cumin seeds and let them sizzle for another 20 seconds. Finally, add the slit green chillies and curry leaves, and sauté for 30 seconds until fragrant.
3
Cook the hard vegetables. Add the cubed potatoes and carrots to the pot. Sauté for 2 minutes. Pour in the thin coconut milk and 1/2 cup of water. Bring the mixture to a boil, then reduce the heat to a simmer, cover the pot, and cook for 8-10 minutes until the potatoes are about halfway tender.
4
Add the remaining vegetables. Add the chopped french beans, sweet corn, and green peas to the pot. Stir well, cover again, and continue to cook for another 5-7 minutes until all the vegetables are tender but still retain a slight bite.
5
Thicken and season the curry. Stir in the prepared cashew paste, salt, and grated jaggery. Mix everything gently and let it simmer for 2-3 minutes, allowing the gravy to thicken slightly.
6
Finish with thick coconut milk. Reduce the heat to the lowest setting. Pour in the thick coconut milk and stir gently to combine. Heat the curry through for 2-3 minutes. It's crucial not to let it come to a rolling boil, as this can cause the coconut milk to curdle.
Stir in the ginger paste, turmeric powder, sugar, and salt. Mix gently for another minute.
4
Cook the Pulao
Pour in 3 cups of hot water and give it a gentle stir.
Bring the water to a vigorous boil over high heat.
Once boiling, reduce the heat to the absolute lowest setting. Cover the pan with a tight-fitting lid and let it cook undisturbed for 15 minutes.
Do not open the lid during this 'dum' cooking process, as the trapped steam is essential for cooking the rice perfectly.
5
Rest and Garnish
After 15 minutes, turn off the heat but keep the lid on. Let the pulao rest for at least 10 minutes. This step is crucial for the grains to firm up and become fluffy.
Open the lid, sprinkle the fried cashews and raisins over the top.
Gently fluff the rice with a fork to separate the grains. Serve hot with your favorite curry.
7
Garnish and serve. Turn off the heat, garnish with freshly chopped coriander leaves. Serve the Valval hot with steamed rice, sannas (Goan steamed rice cakes), or chapatis.
