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)
Pillowy soft, pull-apart dinner rolls straight from the streets of Mumbai. These fluffy, slightly sweet buns are the perfect vehicle for scooping up rich Pav Bhaji or holding a crispy Vada. A simple, satisfying bake for any occasion.
Aromatic, perfectly spiced Egg Xacuti with soft Pao – a protein-packed, soul-satisfying meal that hits the spot!
This goan dish is perfect for lunch or dinner. With 686.47 calories and 23.25g of protein per serving, it's a nutritious choice 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.
Servings6
Serving size: 1 serving
297cal
7gprotein
54gcarbs
5gfat
Ingredients
3 cup maida (approx 375g)
1.5 tsp instant dry yeast
2 tbsp sugar
1 tsp salt
0.5 cup milk (warm)
0.5 cup water (warm, adjust as needed)
2 tbsp butter (melted)
1 tbsp butter for brushing (melted)
Instructions
1
Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
2
Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.
3
Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
4
First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.
5
Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.
6
Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.
7
Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.
8
Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.
