A classic Goan curry featuring hard-boiled eggs simmered in a rich, aromatic gravy. Made with freshly roasted spices and coconut, this dish is a flavor explosion that pairs perfectly with rice or pav.
Prep25 min
Cook35 min
Servings4
Serving size: 1 serving(Serving includes 2 eggs and approximately 1 cup of gravy.)
390cal
16gprotein
19gcarbs
29g
Ingredients
8 pcs Egg (Large, free-range if possible)
1 cup Grated Coconut (Freshly grated is best, but desiccated (unsweetened) works too)
2 pcs Onion (Medium-sized; 1 sliced for masala, 1 finely chopped for curry)
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Black Peppercorns
5 pcs Dried Red Chili (Use a mix of Kashmiri for color and a spicier variety for heat)
A classic Goan bread with a soft, pocket-like interior and a bran-dusted crust. This rustic, slightly chewy bread is perfect for mopping up curries or making sandwiches. Bring the taste of a Goan bakery to your kitchen.
Aromatic, perfectly spiced Egg Xacuti with soft Poee – a protein-packed Goan classic!
This goan dish is perfect for dinner. With 631.94 calories and 24.73g of protein per serving, it's a high-fiber option for your meal plan.
fat
1 inch Cinnamon Stick
1 pcs Star Anise
0.25 tsp Nutmeg (Freshly grated for best aroma)
6 cloves Garlic
1 inch Ginger (Peeled and roughly chopped)
0.5 tsp Turmeric Powder
1 tbsp Tamarind Paste (Or a lemon-sized ball of tamarind soaked in warm water)
3 tbsp Vegetable Oil (Coconut oil can be used for a more authentic flavor)
2 cup Water (Warm water is preferred)
1.25 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Eggs
Place the eggs in a saucepan and cover with cold water by at least one inch.
Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to a simmer and cook for 10 minutes for hard-boiled eggs.
Drain the hot water and immediately place the eggs in a bowl of ice water for 5 minutes to stop the cooking process and make them easier to peel.
Peel the eggs carefully and make 2-3 shallow vertical slits on each one. This helps them absorb the gravy. Set aside.
2
Roast the Xacuti Masala Ingredients
Heat a heavy-bottomed pan or skillet over low-medium heat. Add the grated coconut and dry roast, stirring continuously for 8-10 minutes, until it turns a deep golden brown and releases a nutty aroma. Transfer to a plate to cool.
In the same pan, dry roast the coriander seeds, cumin seeds, peppercorns, dried red chilies, poppy seeds, cloves, cinnamon, and star anise for 2-3 minutes until fragrant. Be careful not to burn them. Add these spices to the plate with the coconut.
Add 1 tbsp of oil to the pan. Sauté the sliced onion, ginger, and garlic until the onion is soft and translucent, about 5-6 minutes. Add this to the same plate.
3
Grind the Masala Paste
Once all the roasted ingredients have cooled down completely, transfer them to a high-powered blender or grinder jar.
Add the turmeric powder, grated nutmeg, and tamarind paste.
Grind to a very fine, smooth paste. Add a few tablespoons of water, a little at a time, as needed to facilitate grinding.
4
Cook the Curry
Heat the remaining 2 tbsp of oil in a wide pan or kadai over medium heat.
Add the finely chopped onion and sauté for 6-8 minutes, until it turns golden brown.
Add the ground Xacuti masala paste. Sauté for 8-10 minutes, stirring frequently, until the paste darkens in color, thickens, and oil begins to separate from the sides. This step is crucial for developing flavor.
5
Simmer and Finish
Pour in 2 cups of warm water and add salt to taste. Stir well to combine everything, ensuring there are no lumps.
Bring the curry to a gentle boil, then reduce the heat to low. Let it simmer for 5-7 minutes, allowing the gravy to thicken and the flavors to meld.
Gently slide the slit hard-boiled eggs into the gravy. Stir carefully to coat them without breaking.
Cover the pan and simmer for another 5 minutes, allowing the eggs to absorb the rich flavors of the curry.
Garnish with freshly chopped coriander leaves. Serve hot with Goan pav, sannas, or steamed rice.
Servings4
Serving size: 1 serving
242cal
9gprotein
51gcarbs
3gfat
Ingredients
1.5 cup atta
0.5 cup maida
1 tsp instant yeast
1 tsp sugar
1 tsp salt
1 cup warm water (around 110°F or 43°C)
0.5 cup wheat bran (for coating)
1 tsp oil (for greasing)
Instructions
1
Activate the yeast: In a small bowl, combine the warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes, or until the mixture becomes frothy and bubbly. This indicates the yeast is active.
2
Prepare and knead the dough: In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, and salt. Pour in the frothy yeast mixture. Mix until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead the dough for 8-10 minutes until it is smooth, soft, and elastic. If it's too sticky, add a little more flour, one tablespoon at a time. Form the dough into a ball and place it in a lightly oiled bowl. Turn to coat, then cover with a damp cloth.
3
Let the dough rise (First Proof): Place the covered bowl in a warm, draft-free spot and let the dough rise for 60 to 90 minutes, or until it has doubled in size.
4
Shape and coat the poee: Gently punch down the risen dough to release the air. Divide the dough into 8 equal portions and roll each into a smooth ball. Spread the wheat bran on a plate. Roll each dough ball in the bran until it's evenly coated on all sides.
5
Roll and rest the poee (Second Proof): On a lightly floured surface, roll each bran-coated ball into a circle about 4-5 inches in diameter and 1/4 inch thick. Place the rolled discs on a baking sheet lined with parchment paper. Cover with a cloth and let them rest for another 20-30 minutes. They will puff up slightly.
6
Bake the poee: While the poee are resting, preheat your oven to its highest temperature, around 450°F (230°C). Place a pizza stone or an inverted baking sheet inside to heat up. Carefully place a few poee discs onto the hot stone or sheet. Bake for 5-7 minutes. The poee will puff up dramatically to form a pocket and develop light brown spots. Remove from the oven and wrap them in a clean kitchen towel to keep them soft. Repeat with the remaining dough.
