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 cup(1 cup curry with 2 hard-boiled eggs)
373cal
16gprotein
16gcarbs
29g
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 staple in every Goan household, this red parboiled rice, known as Ukde Tandul, has a unique earthy flavor and a firm, satisfying texture. It's the perfect canvas for soaking up rich fish curries and spicy vindaloos, offering a more nutritious and flavorful alternative to white rice.
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.
Perfectly spiced Anda Ghashi with hearty Ukde Sheet and comforting Batata Sukke – so good!
This konkani dish is perfect for dinner. With 857.93 calories and 25.099999999999998g 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 cup
265cal
6gprotein
58gcarbs
1gfat
Ingredients
1.5 cup Ukde Tandul (Also known as Goan red parboiled rice)
6 cup Water (For boiling the rice)
1 tsp Salt (Adjust to taste)
Instructions
1
Rinse and Soak the Rice
Place the Ukde Tandul in a large bowl. Rinse it under cold running water 3-4 times, gently rubbing the grains, until the water is no longer cloudy.
Add enough fresh water to cover the rice by at least 3 inches.
Let the rice soak for a minimum of 30 minutes, or up to 1 hour. This step is crucial for ensuring the grains cook evenly and become tender.
2
Boil the Rice
Drain the soaking water completely from the rice.
In a large, heavy-bottomed pot, bring 6 cups of fresh water and 1 tsp of salt to a rolling boil over high heat.
Carefully add the soaked and drained rice to the boiling water. Stir once to prevent the grains from sticking to the bottom.
Allow the water to return to a boil, then reduce the heat to medium. Cook uncovered for 20-25 minutes.
To check for doneness, take a grain and press it between your thumb and forefinger. It should be soft all the way through but still have a slight, pleasant chewiness.
3
Drain and Serve
Once the rice is cooked to your liking, carefully pour the entire contents of the pot into a fine-mesh sieve or colander to drain off all the excess water.
Let the rice sit in the colander for 2-3 minutes to allow the residual steam to dry it out further.
Transfer the rice to a serving bowl and gently fluff it with a fork.
Serve hot with traditional Goan curries like fish curry (Xitt Codi) or chicken xacuti.
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.
