Hard-boiled eggs simmered in a fiery and tangy Goan vindaloo masala. This bold, aromatic curry gets its unique flavor from a blend of spices and a generous splash of vinegar, perfect with steamed rice or pav.
Prep20 min
Cook35 min
Soak15 min
Servings4
Serving size: 1 serving
312cal
15gprotein
16gcarbs
Ingredients
8 large eggs (hard-boiled and peeled)
6 whole kashmiri red chilies (de-seeded, for color)
4 whole byadgi red chilies (for heat, can substitute with Guntur chilies)
Fluffy, slightly sweet steamed rice cakes from Goa, made with coconut and fermented with toddy or yeast. These spongy cakes are the perfect accompaniment to spicy Goan curries like sorpotel or vindaloo.
Spicy, tangy egg vindaloo with fluffy sannas! A protein-packed, soul-satisfying meal for dinner.
This goan dish is perfect for lunch or dinner. With 788.77 calories and 23.240000000000002g of protein per serving, it's a high-fiber option for your meal plan.
21gfat
(peeled and roughly chopped)
0.5 tsp turmeric powder
3 tbsp white vinegar (use good quality vinegar for best taste)
3 tbsp vegetable oil
2 medium onion (finely chopped)
0.5 cup tomato puree (use canned or freshly made)
1 tsp jaggery (grated, or substitute with sugar)
1.25 tsp salt (or to taste)
1.5 cup water (use hot water for best results)
2 tbsp coriander leaves (freshly chopped, for garnish)
Instructions
1
Prepare the Eggs
Place eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
Once boiling, reduce heat to a gentle simmer and cook for 10 minutes for perfect hard-boiled eggs.
Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water for 5 minutes to stop the cooking process and make peeling easier.
Peel the eggs and gently make 2-3 shallow slits on each one with a knife. This helps them absorb the gravy.
Heat 1 tbsp of oil in a wide pan over medium heat. Add the slit eggs and sauté for 2-3 minutes, turning gently, until they are lightly golden. Remove and set aside.
2
Create the Vindaloo Masala Paste
Soak both types of dried red chilies in 1/2 cup of hot water for 20 minutes to soften them completely.
While the chilies soak, dry roast the coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon stick in a small pan over low heat for 1-2 minutes until fragrant. Be careful not to burn them. Let them cool slightly.
In a high-speed blender, combine the soaked chilies (along with their soaking water), the toasted spices, garlic cloves, ginger, turmeric powder, and white vinegar.
Blend to a very smooth, thick paste. If needed, add another tablespoon of water to help the blending process, but keep the paste as thick as possible.
3
Cook the Gravy Base
In the same pan used for the eggs, heat the remaining 2 tbsp of oil over medium heat.
Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft, translucent, and golden brown at the edges.
Add the prepared vindaloo paste. Sauté for 7-8 minutes, stirring frequently. The paste will darken, become very fragrant, and you'll see oil separating from the sides. This step is crucial for flavor development.
Stir in the tomato puree and cook for another 5 minutes until it is well integrated and the raw smell disappears.
4
Simmer the Curry
Pour in 1.5 cups of hot water, add salt and the grated jaggery. Stir well to combine everything.
Bring the gravy to a boil, then reduce the heat to low. Cover the pan and let it simmer gently for 10-12 minutes, allowing the flavors to meld and the gravy to thicken.
Gently slide the fried eggs into the simmering gravy. Spoon some of the gravy over them.
Cover and cook for another 3-5 minutes, allowing the eggs to heat through and soak up the delicious vindaloo flavors.
5
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the Egg Vindaloo rest in the pan, covered, for at least 15 minutes before serving. This allows the flavors to settle and deepen.
Serve hot with traditional Goan pav (bread rolls), steamed basmati rice, or soft chapatis.
Servings4
Serving size: 1 serving
477cal
8gprotein
83gcarbs
12gfat
Ingredients
2 cup Idli Rice (Also known as parboiled rice. Sona Masuri can be used as a substitute.)
1.5 cup Fresh Grated Coconut (Fresh coconut provides the best flavor and moisture.)
2 tbsp Sugar (Adjust to your preferred level of sweetness.)
1 tsp Active Dry Yeast (A modern substitute for traditional palm toddy (sur).)
0.25 cup Warm Water (For activating the yeast. Should be lukewarm (105-115°F or 40-46°C).)
1 tsp Salt
1 cup Water (As needed for grinding the batter.)
1 tsp Oil (For greasing the molds.)
Instructions
1
Soak the Rice
Rinse the idli rice under cool running water 4-5 times, or until the water runs clear.
Place the washed rice in a large bowl and cover with ample water. Let it soak for at least 4 to 6 hours.
2
Activate the Yeast
In a small bowl, combine the warm water, 1 tablespoon of sugar, and the active dry yeast.
Stir gently to dissolve. Let the mixture sit for 10-15 minutes in a warm spot until it becomes frothy and bubbly, indicating the yeast is active.
3
Grind the Batter
Drain all the water from the soaked rice.
Transfer the drained rice to a high-speed blender or wet grinder. Add the fresh grated coconut and the remaining 1 tablespoon of sugar.
Add about 1/2 cup of water and start grinding. Gradually add more water as needed to form a smooth, thick batter. The final consistency should be like a thick pancake batter, with a slightly grainy texture similar to fine semolina.
4
Ferment the Batter
Pour the ground batter into a large, non-reactive bowl, ensuring it's only filled halfway to allow room for rising.
Add the salt and the activated yeast mixture to the batter. Mix everything thoroughly with a clean hand or a spatula for about a minute.
Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free location (like an oven with the light on) to ferment for 8-12 hours, or overnight. The batter should double in volume and have a pleasant, fermented aroma.
5
Steam the Sannas
Once fermented, avoid stirring the batter vigorously to retain the air pockets. Give it a very gentle fold.
Prepare your steamer by adding water to the bottom and bringing it to a boil. Grease your idli molds or small steel bowls (vatis) with a little oil.
Gently pour the batter into the greased molds, filling them about 3/4 full.
Place the molds in the steamer, cover, and steam on medium-high heat for 12-15 minutes. To check for doneness, insert a toothpick into the center of a sanna; it should come out clean.
6
Serve
Turn off the heat and let the steamer stand for 5 minutes before opening the lid. This prevents the sannas from deflating.
Carefully remove the molds from the steamer and let them cool for another 2-3 minutes.
Use a wet spoon or knife to gently loosen the edges and demold the sannas.
Serve the warm, fluffy sannas with spicy Goan curries like Sorpotel, Vindaloo, or Chicken Xacuti.
