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 classic Maharashtrian sweet flatbread where a soft outer layer encases a delicious, aromatic filling of chana dal and jaggery. Perfect for festivals like Holi and Ganesh Chaturthi, this dish is a true taste of tradition.
A simple and delicious Maharashtrian dry potato curry made with boiled potatoes, fresh coconut, and a fragrant tempering of spices. This comforting side dish comes together quickly and pairs perfectly with chapatis or as a side with dal and rice.
Creamy, aromatic Anda Ghashi with a sweet Poli. A soul-satisfying meal that feels like mom's recipe!
This konkani dish is perfect for dinner. With 1328.06 calories and 35.72g 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.
6
Serving size: 1 serving
741cal
17gprotein
121gcarbs
23gfat
Ingredients
1.5 cup Chana Dal
1.5 cup Jaggery (grated or powdered)
3 cup Water (for pressure cooking dal)
1 tsp Cardamom Powder
0.25 tsp Nutmeg Powder
0.5 tsp Dry Ginger Powder
2 cup Atta
0.5 cup Maida
0.25 tsp Turmeric Powder
0.5 tsp Salt
0.5 cup Ghee (divided for filling, dough, and cooking)
0.25 cup Rice Flour (for dusting)
Instructions
1
Cook the Chana Dal
Rinse the chana dal thoroughly under running water. Soak it in ample water for 3-4 hours.
Drain the soaking water. Transfer the dal to a pressure cooker and add 3 cups of fresh water.
Pressure cook on medium heat for 4-5 whistles, or until the dal is very soft and easily mashed with a finger.
Once the pressure settles, open the cooker. Drain the dal completely using a fine-mesh sieve. It's crucial that the dal is as dry as possible.
2
Prepare the Puran (Filling)
In a heavy-bottomed pan, combine the cooked, drained dal and the grated jaggery. Cook on low-medium heat.
Stir continuously as the jaggery melts. The mixture will become liquidy at first. Continue cooking for 15-20 minutes.
The mixture is ready when it thickens considerably, pulls away from the sides of the pan, and a spoon inserted in the center stands upright. This is the 'spoon test'.
Turn off the heat. Stir in the cardamom powder, nutmeg powder, dry ginger powder, and 1 tsp of ghee. Mix well.
Allow the puran mixture to cool down completely to room temperature.
Once cooled, grind the mixture into a very fine, smooth paste using a food processor or a traditional 'puran yantra'. This step is vital for a non-grainy texture.
500 g Potatoes (About 4 medium-sized, preferably waxy potatoes)
2 tbsp Vegetable Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
0.25 tsp Hing (Asafoetida)
10 leaves Curry Leaves (From 1 sprig)
2 pcs Green Chilies (Slit lengthwise)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste, use Kashmiri for color)
0.5 cup Fresh Grated Coconut
1 tsp Tamarind Paste
1 tsp Jaggery (Grated, optional for a hint of sweetness)
1 tsp Salt (Or to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Boil the potatoes in a pot of water until they are fork-tender but still hold their shape, about 15-20 minutes. Drain the water, allow them to cool down enough to handle, then peel the skin and gently cut them into 1-inch cubes. Set aside.
2
Heat oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds. Wait for them to splutter, which should take about 30 seconds.
3
Once the mustard seeds pop, add the cumin seeds, hing, curry leaves, and slit green chilies. Sauté for about 30-40 seconds until the curry leaves turn crisp and the spices are fragrant.
4
Reduce the heat to low. Add the turmeric powder and red chili powder. Stir for just 10-15 seconds, being careful not to burn the spices.
5
Immediately add the cubed potatoes to the pan. Sprinkle with salt, tamarind paste, and grated jaggery. Toss everything together gently with a spatula, ensuring the potatoes are evenly coated with the spice mixture without breaking them.
6
Add the fresh grated coconut and mix gently again. Cook for another 2-3 minutes, allowing the flavors to meld together and the coconut to heat through.
7
Turn off the heat. Garnish with freshly chopped coriander leaves. Serve the Batata Sukke hot with chapatis, puris, or as a side dish with dal and rice.
In a large bowl, whisk together the atta, maida, turmeric powder, and salt.
Add 2 tbsp of ghee and rub it into the flour mixture with your fingertips until it resembles breadcrumbs.
Gradually add warm water and knead for 8-10 minutes to form a very soft, smooth, and pliable dough. It should be softer than regular chapati dough.
Cover the dough with a damp cloth and let it rest for at least 30-45 minutes.
4
Assemble and Roll the Puran Poli
After resting, knead the dough again for a minute. Divide the dough and the puran filling into 12 equal-sized balls each.
Take a ball of dough, dust it with rice flour, and use your fingers to flatten it into a 3-inch cup or disc.
Place a ball of puran filling in the center.
Gently pull the edges of the dough up and around the filling, pinching them together at the top to seal it completely. Remove any excess dough from the pinched seal.
Flatten the stuffed ball gently with your palm. Dust generously with rice flour on both sides.
Using very light and even pressure, roll the ball into a thin, 6-7 inch circle. Rotate the poli frequently to ensure even rolling and prevent sticking.
5
Cook the Puran Poli
Heat a tawa (griddle) on medium heat. The tawa should be hot but not smoking.
Carefully lift the rolled poli and place it on the hot tawa.
Cook for about 45-60 seconds until small bubbles appear on the surface.
Flip the poli. Drizzle about 1 tsp of ghee on the top surface. Cook the second side for another 45-60 seconds until golden-brown spots appear.
Flip again. The poli should start to puff up. Gently press the edges with a spatula to encourage it to puff up fully like a balloon.
Drizzle ghee on the other side, cook for a final 20-30 seconds, and then remove from the tawa.
Repeat for all remaining polis, stacking them with parchment paper in between or in a cloth-lined container to keep them soft.
6
Serve
Serve Puran Poli warm, generously smeared with more ghee. It pairs wonderfully with warm milk, yogurt, or a savory lentil curry called Katachi Amti.
