Egg Cafreal

Instructions

1. 1

   Boil and Peel Eggs

   • Place eggs in a saucepan and cover with cold water by at least one inch.
   • Bring the water to a rolling boil over high heat. Immediately turn off the heat, cover the pan, and let the eggs stand for 10-12 minutes.
   • Drain the hot water and transfer the eggs to a bowl of ice water to stop the cooking process and make peeling easier.
   • Once cooled, carefully peel the eggs and make 2-3 shallow slits on each one. Set aside.
2. 2

   Prepare the Cafreal Paste

   • In a blender jar, combine the coriander leaves, green chillies, ginger, garlic, cloves, cinnamon stick, black peppercorns, and cumin seeds.
   • Add the turmeric powder, tamarind pulp, and white vinegar.
   • Blend into a smooth, thick paste. Add a tablespoon or two of water only if absolutely necessary to help the ingredients grind.
3. 3

   Sauté and Cook the Masala

   • Heat oil in a wide pan or kadai over medium heat.
   • Add the finely chopped onions and sauté for 6-7 minutes until they become soft and golden brown.
   • Add the ground Cafreal paste to the pan. Cook, stirring frequently, for 8-10 minutes. The paste will thicken, darken in color, and you will see oil separating from the sides. This step is crucial for developing a deep flavor.
4. 4

   Simmer the Curry

   • Stir in the salt and optional sugar, mixing well with the cooked masala.
   • Pour in about 1/2 cup of water and stir to create a gravy of your desired consistency. Bring the gravy to a gentle simmer.
5. 5

   Add Eggs and Finish

   • Gently place the slit, boiled eggs into the simmering gravy.
   • Spoon the gravy over the eggs to ensure they are well-coated.
   • Cover the pan and let it simmer on low heat for 5-7 minutes, allowing the eggs to absorb the rich flavors of the masala.
6. 6

   Serve

   • Serve the Egg Cafreal hot. It pairs perfectly with traditional Goan pav, poi, or steamed rice.