Egg Xacuti with Steamed Basmati Rice

Instructions

1. 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. 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. 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. 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. 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.