Hard-boiled eggs simmered in a rich and aromatic onion-tomato gravy. This comforting North Indian curry is packed with flavor and comes together quickly, perfect for a weeknight dinner with roti or rice.
Prep15 min
Cook25 min
Servings4
Serving size: 1 serving(One serving includes 2 hard-boiled eggs and approximately 1 cup of curry.)
A delightful sweet and tangy yogurt-based curry from Gujarat. This light, soupy kadhi, made with chickpea flour and tempered with fragrant spices, is a comforting classic best enjoyed with steamed rice or khichdi.
A classic Indian comfort food, this one-pot meal combines rice and yellow lentils into a wholesome, savory porridge. It's lightly spiced, easy to digest, and perfect for a light, nourishing meal any day of the week.
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.
About Egg Masala Curry, Gujarati Kadhi, Moong Dal Khichdi and Mango Pickle
Protein-packed egg masala with soul-satisfying Gujarati Kadhi and Khichdi. The ultimate comfort food!
This gujarati dish is perfect for dinner. With 999.8599999999999 calories and 36.699999999999996g of protein per serving, it's a nutritious choice for your meal plan.
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Eggs
Place eggs in a saucepan, cover with cold water, bring to a boil, and cook for 10-12 minutes to hard-boil them.
Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process. Peel once cool.
Gently prick the peeled eggs all over with a fork or toothpick. This helps them absorb the gravy's flavor.
Optional but recommended: Heat 1 tsp of oil in a pan. Sauté the boiled eggs with a pinch of turmeric and red chili powder for 2-3 minutes until they are lightly golden. Set aside.
2
Sauté the Aromatics
Heat 3 tbsp of oil in a kadai or heavy-bottomed pan over medium heat. Add the cumin seeds and bay leaf. Allow the cumin to splutter for about 30 seconds.
Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they turn deep golden brown.
Add the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw aroma disappears.
3
Cook the Masala
Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Stir for 30 seconds until fragrant, being careful not to burn the spices.
Pour in the tomato puree and add salt. Mix well.
Cook the masala over medium heat for 8-10 minutes, stirring occasionally, until it thickens and oil begins to separate from the sides. This is a crucial step for a flavorful gravy.
4
Simmer the Curry and Finish
Pour in 1.5 cups of hot water and stir well, scraping any bits from the bottom of the pan. Bring the gravy to a boil.
Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes for the flavors to meld together.
Gently add the prepared hard-boiled eggs to the gravy.
Sprinkle garam masala and crushed kasuri methi over the top. Stir gently to combine.
Cover and simmer for a final 2-3 minutes. Turn off the heat, garnish with fresh coriander leaves, and let it rest for 5 minutes before serving.
178cal
5gprotein
17gcarbs
10gfat
Ingredients
1.5 cup Curd (Preferably sour for authentic taste)
3 tbsp Besan
4 cup Water
1 tsp Ginger Paste
1 tsp Green Chili Paste (Adjust to your spice preference)
2 tbsp Jaggery (Grated or powdered. Adjust to taste.)
1 tsp Salt (Adjust to taste)
0.25 tsp Turmeric Powder
2 tbsp Ghee
1 tsp Mustard Seeds
1 tsp Cumin Seeds
0.25 tsp Hing
8 leaves Curry Leaves
2 whole Dried Red Chilies (Broken in half)
3 whole Cloves
1 inch piece Cinnamon Stick
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Kadhi Base
In a large bowl, use a balloon whisk to beat the curd until it is completely smooth and creamy.
Add the besan (gram flour) to the curd and whisk vigorously to create a lump-free paste.
Gradually pour in the water while continuing to whisk. This ensures the mixture is thin and uniform.
Stir in the ginger paste, green chili paste, jaggery, salt, and turmeric powder. Mix until everything is well combined.
2
Simmer the Kadhi
Pour the prepared yogurt-besan mixture into a heavy-bottomed pot or saucepan.
Place the pot on medium heat. Bring the mixture to a boil, stirring continuously and scraping the bottom of the pot. This is the most critical step to prevent the curd from splitting.
Once the kadhi reaches a rolling boil (after about 5-7 minutes), reduce the heat to low.
Let it simmer gently for 10-12 minutes, stirring occasionally. The kadhi will thicken slightly and the raw taste of the besan will cook off.
1 cup Basmati Rice (You can also use Sona Masoori or any short-grain rice.)
1 cup Moong Dal (Split and skinned yellow lentils.)
3 tbsp Ghee (Divided; 2 tbsp for cooking and 1 tbsp for serving.)
1 tsp Cumin Seeds
0.25 tsp Asafoetida (Also known as Hing. Use gluten-free asafoetida if needed.)
1 inch Ginger (Peeled and finely grated.)
2 pcs Green Chili (Slit lengthwise. Adjust to your spice preference.)
0.5 tsp Turmeric Powder
1.5 tsp Salt (Adjust to taste.)
4.5 cups Water (Use 5 cups for a more porridge-like consistency.)
2 tbsp Coriander Leaves (Freshly chopped, for garnish.)
Instructions
1
Rinse and Soak
In a large bowl, combine the basmati rice and moong dal. Rinse them together under cool running water 3-4 times, until the water runs clear.
Soak the rinsed rice and dal in fresh water for at least 30 minutes. This step is crucial for even cooking and a soft texture. Drain thoroughly before cooking.
2
Prepare the Tempering (Tadka)
Place a 3-liter or larger pressure cooker on the stove over medium heat. Add 2 tablespoons of ghee and let it melt.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-40 seconds.
Add the asafoetida, grated ginger, and slit green chilies. Sauté for about 1 minute, stirring continuously, until the raw smell of the ginger disappears.
3
Sauté and Combine
Add the drained rice and dal mixture to the pressure cooker.
Sprinkle in the turmeric powder and salt.
Gently sauté for 2 minutes, stirring carefully to coat the rice and dal with the ghee and spices without breaking the grains.
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.
While the kadhi is simmering, heat the ghee in a small pan (tadka pan) over medium heat.
Once the ghee is hot, add the mustard seeds. Wait for them to pop and splutter completely.
Add the cumin seeds, cloves, cinnamon stick, broken dried red chilies, and hing. Sauté for about 30 seconds until the spices release their aroma.
Turn off the heat and carefully add the curry leaves. Stand back as they will splutter instantly.
4
Combine and Garnish
Immediately pour the hot tempering over the simmering kadhi. You will hear a satisfying sizzle.
Stir well to incorporate the tempering. Let the kadhi simmer for one more minute to allow the flavors to meld.
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the kadhi rest for a few minutes before serving for the flavors to deepen.
5
Serve
Serve the Gujarati Kadhi hot with steamed basmati rice, jeera rice, or the traditional pairing of moong dal khichdi.
4
Pressure Cook the Khichdi
Pour in 4.5 cups of water and stir well to combine all the ingredients.
Secure the lid of the pressure cooker. Cook on medium-high heat for 4 to 5 whistles (approximately 10-12 minutes).
After the last whistle, turn off the heat and allow the pressure to release naturally. Do not force open the lid; this resting time is essential for the khichdi to become perfectly soft.
5
Garnish and Serve
Once the pressure has fully released, carefully open the cooker.
Gently fluff the khichdi with a spoon or spatula. If it seems too thick, you can stir in a little hot water to reach your desired consistency.
Transfer to serving bowls, garnish with fresh coriander leaves, and top each serving with a dollop of the remaining ghee. Serve hot with yogurt, papad, and pickle.
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.
