A rich and aromatic Mangalorean egg curry featuring a creamy coconut base and a unique blend of roasted spices. This flavorful gassi is tangy, moderately spicy, and pairs perfectly with neer dosa or steamed rice.
Prep20 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 serving(1 cup of curry with 2 boiled eggs)
353cal
15gprotein
12gcarbs
Ingredients
8 pcs Eggs (hard-boiled and peeled)
3 tbsp Coconut Oil (divided)
1 pcs Onion (medium, finely chopped)
1 tsp Ginger-Garlic Paste
1 cup Grated Coconut (fresh or frozen)
6 pcs Byadgi Red Chilies (stems removed, for color)
2 pcs Guntur Red Chilies (stems removed, for heat)
Fluffy, slightly sweet steamed rice cakes from Goa, made with a fermented batter of rice and coconut. Sannas are a perfect, cloud-like accompaniment to spicy Goan curries like sorpotel or vindaloo, expertly soaking up every drop of delicious gravy.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
Tangy, aromatic Egg Gassi with fluffy Sanna, a soul-satisfying and protein-packed feast!
This konkani dish is perfect for lunch. With 880.9399999999999 calories and 22.71g of protein per serving, it's a nutritious choice for your meal plan.
28gfat
0.25 tsp Fenugreek Seeds
0.5 tsp Black Peppercorns
4 pcs Garlic Cloves
0.5 tsp Turmeric Powder
1 tsp Tamarind Paste (or a small marble-sized ball of tamarind)
0.5 tsp Mustard Seeds
10 pcs Curry Leaves
1.25 tsp Salt (or to taste)
2.5 cup Water (divided)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the eggs: Using a small knife, make 2-3 shallow slits on each hard-boiled egg. This helps them absorb the flavors of the curry. Set aside.
2
Roast the spices: Heat a small, dry pan over low-medium heat. Add the coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns. Roast for 2-3 minutes, stirring frequently, until they become fragrant. Add the Byadgi and Guntur red chilies and roast for another minute until they puff up slightly. Remove all spices from the pan and let them cool.
3
Grind the masala paste: In a high-speed blender or grinder jar, combine the cooled roasted spices, grated coconut, garlic cloves, turmeric powder, and tamarind paste. Add about 1/2 cup of water and grind to a very smooth, fine paste. Add a little more water if needed to facilitate grinding.
4
Sauté the aromatics: Heat 2 tablespoons of coconut oil in a heavy-bottomed pan or kadai over medium heat. Add the finely chopped onion and sauté for 5-6 minutes until it turns soft and light golden brown. Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
5
Cook the curry: Add the ground gassi masala paste to the pan. Sauté for 6-8 minutes, stirring continuously, until the masala is well-cooked, darkens slightly, and you see oil separating from the sides. Pour in the remaining 2 cups of water and add salt. Stir well to combine everything.
6
Simmer and add eggs: Bring the curry to a boil, then reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes to allow the flavors to meld. Gently slide the slit hard-boiled eggs into the simmering curry. Let them cook in the gravy for 2-3 minutes, gently spooning some curry over them.
7
Prepare the tempering (tadka): While the eggs are simmering, heat the remaining 1 tablespoon of coconut oil in a small tadka pan. Once hot, add the mustard seeds and let them splutter completely. Add the curry leaves and sauté for a few seconds until crisp. Immediately pour this tempering over the egg curry.
8
Garnish and serve: Garnish with fresh chopped coriander leaves. Serve the Egg Gassi hot with neer dosa, appam, sannas, or steamed rice.
Servings4
Serving size: 1 serving
448cal
7gprotein
76gcarbs
12gfat
Ingredients
300 g Idli Rice (Also known as parboiled rice.)
40 g Thick Poha (Use thick flattened rice flakes for best results.)
100 g Fresh Grated Coconut (Fresh coconut is essential for authentic flavor and texture.)
1 tsp Active Dry Yeast
2 tbsp Sugar (Adjust to your preferred sweetness.)
60 ml Warm Water (For activating yeast. Must be lukewarm, around 40-43°C (105-110°F).)
150 ml Water (For grinding the batter. Add gradually as needed.)
0.75 tsp Salt
1 tbsp Oil (For greasing the molds. Any neutral oil will work.)
Instructions
1
Soak Rice and Poha (4-6 hours)
Rinse the idli rice and thick poha separately under cool running water until the water runs clear.
Combine the rinsed rice and poha in a large bowl.
Add enough water to cover the mixture by at least 2 inches. Cover the bowl and let it soak for a minimum of 4 hours, or up to 6 hours.
2
Grind the Batter (10 minutes)
Thoroughly drain all the water from the soaked rice and poha mixture.
Transfer the mixture to a high-speed blender or a wet grinder.
Add the fresh grated coconut. Start grinding, adding the 150ml of water for grinding gradually until you achieve a smooth, thick, and slightly grainy batter, similar to the consistency of idli batter.
3
Activate Yeast and Ferment Batter (1-2 hours)
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and set aside for 5-10 minutes until the mixture becomes frothy and bubbly, indicating the yeast is active.
Pour the activated yeast mixture into the ground batter. Add the salt.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Using a whisk or your clean hands, mix everything together thoroughly for about a minute to incorporate air.
Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free spot to ferment for 1 to 2 hours. The batter should rise, become bubbly, and almost double in volume.
4
Steam the Sannas (15 minutes per batch)
Prepare your steamer by adding 2-3 inches of water to the bottom pot and bringing it to a rolling boil.
While the water heats, lightly grease your sanna molds, idli plates, or small steel bowls (katoris) with oil.
Gently stir the fermented batter once or twice. Do not overmix, as this will deflate the air pockets.
Pour the batter into the greased molds, filling them about 3/4 full to allow space for them to rise.
Carefully place the molds in the steamer. Wrap the steamer lid with a clean kitchen towel to prevent condensation from dripping onto the sannas. Cover and steam on medium-high heat for 12-15 minutes.
5
Cool and Serve (5 minutes)
Turn off the heat. Let the steamer stand for 2 minutes before opening the lid to prevent the sannas from deflating.
To check for doneness, insert a toothpick or skewer into the center of a sanna; it should come out clean.
Carefully remove the molds from the steamer and let them cool for another 2-3 minutes.
Run a knife or spoon around the edges of the sannas to loosen them and gently demold.
Serve the hot, fluffy sannas immediately with Goan pork sorpotel, chicken xacuti, or coconut chutney.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
