Goan Sannas, Egg Ghee Roast and Onion Raita

Ingredients

• 8 pcs Eggs (large)
• 8 pcs Byadgi Dried Red Chillies (stems removed)
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 0.5 tsp Black Peppercorns
• 0.25 tsp Fenugreek Seeds
• 6 cloves Garlic (peeled)
• 1 inch piece Tamarind (seedless)
• 4 tbsp Ghee
• 1 medium Onion (finely chopped)
• 10 leaves Curry Leaves
• 0.25 tsp Turmeric Powder
• 0.5 tsp Jaggery (powdered)
• 1 tsp Salt (or to taste)
• 1 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Coriander Leaves (chopped, for garnish)
• 0.5 cup Water (hot, for soaking and grinding)

Instructions

1. 1

   Boil and Prepare the Eggs

   • Place 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 perfect hard-boiled eggs.
   • Immediately transfer the cooked eggs to a bowl of ice water to stop the cooking process. Let them cool for 5 minutes.
   • Peel the cooled eggs and gently make 2-3 shallow vertical slits on each one. This helps the masala penetrate the eggs. Set aside.
2. 2

   Prepare the Ghee Roast Masala Paste

   • In a small bowl, soak the Byadgi dried red chilies and the piece of tamarind in 1/2 cup of hot water for 15 minutes. This will soften them for grinding.
   • While the chilies soak, heat a small, dry pan over low heat. Add coriander seeds, cumin seeds, black peppercorns, and fenugreek seeds. Dry roast for 2-3 minutes, stirring constantly, until they become fragrant. Be careful not to burn them.
   • Transfer the roasted spices to a blender jar. Add the soaked chilies, soaked tamarind (along with its soaking water), and peeled garlic cloves.
   • Blend everything to a very smooth, thick paste. Add a tablespoon or two of extra water only if necessary to facilitate grinding.

Ingredients

• 1.5 cup Curd (Thick, full-fat, and well-chilled)
• 1 medium Red Onion (Finely chopped)
• 1 piece Green Chili (Finely chopped, deseed for less heat)
• 2 tbsp Coriander Leaves (Freshly chopped)
• 0.5 tsp Roasted Cumin Powder (Preferably freshly ground)
• 0.25 tsp Chaat Masala (Optional, for extra tang)
• 0.25 tsp Kala Namak (Also known as black salt)
• 0.25 tsp Sea Salt (Adjust to taste)
• 0.25 tsp Kashmiri Red Chili Powder (Optional, for color)

Instructions

1. 1

   In a medium-sized mixing bowl, add the chilled curd. Whisk it vigorously for about 1-2 minutes until it is completely smooth, creamy, and free of any lumps. If the curd is too thick, you can add 1-2 tablespoons of milk or water to achieve a slightly thinner consistency.

2. 2

   Add the finely chopped red onion, green chili, and fresh coriander leaves to the whisked curd.

3. 3

   Sprinkle in the roasted cumin powder, chaat masala, kala namak (black salt), sea salt, and Kashmiri red chili powder (if using). Gently fold all the ingredients together until they are just combined. Avoid over-mixing to keep the onions crunchy.

4. 4

   Taste the raita and adjust the seasonings if necessary. You may want to add more salt for flavor or a pinch of sugar to balance the tanginess of the curd.

5. 5

   For the best flavor, cover the bowl and chill the raita in the refrigerator for at least 15-20 minutes. This allows the flavors to meld. Serve cold as a refreshing side with biryani, pulao, kebabs, or stuffed parathas.