A delightful egg curry with a unique sweet, tangy, and savory flavor profile from Gujarat. Hard-boiled eggs are simmered in a rich tomato-onion gravy thickened with chickpea flour.
Prep15 min
Cook30 min
Servings4
Serving size: 1 serving(One serving contains approximately 1 cup of curry and 2 hard-boiled eggs.)
A rustic, gluten-free flatbread from Gujarat made with pearl millet flour. This earthy, nutty-flavored rotlo is traditionally patted by hand and cooked on a tawa, perfect with ghee and jaggery.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
This gujarati dish is perfect for lunch. With 714.34 calories and 25.04g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Red Chili Powder (adjust to taste)
1.5 tsp Dhana Jeeru (Coriander-Cumin Powder)
2 tbsp Besan (Gram Flour)
2.25 cup Water (divided, 1/4 cup for slurry and 2 cups for gravy)
1 tbsp Jaggery (grated or powdered)
1.25 tsp Salt (adjust to taste)
0.5 tsp Garam Masala
1 tbsp Lemon Juice (freshly squeezed)
3 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare the Eggs
Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil, then cover, turn off the heat, and let stand for 10-12 minutes.
Transfer eggs to an ice bath to cool completely. Peel the eggs and make 2-3 shallow diagonal slits on each one. Set aside.
2
Sauté Aromatics and Build the Base
Heat oil in a wide pan or kadai over medium heat. Add mustard seeds and cumin seeds. Once they splutter, add the hing.
Immediately add the finely chopped onions and slit green chilies. Sauté for 7-8 minutes until the onions are soft and light golden brown.
Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
3
Cook the Masala
Add the tomato puree to the pan. Cook for 6-8 minutes, stirring occasionally, until the mixture thickens and you see oil separating at the edges.
Lower the heat and add the turmeric powder, red chili powder, and dhana jeeru. Stir and cook for 30-40 seconds until fragrant.
4
Thicken with Besan Slurry
In a small bowl, whisk the besan with 1/4 cup of water until you have a completely smooth, lump-free slurry.
Pour this slurry into the pan while stirring continuously to prevent lumps. Cook for 2-3 minutes, stirring constantly, until the besan is cooked and the gravy base thickens.
5
Simmer the Curry
Gradually pour in the remaining 2 cups of water, stirring well to combine everything. Add the salt and grated jaggery.
Bring the gravy to a gentle boil. Reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes for the flavors to meld and the gravy to thicken.
Gently slide the slit hard-boiled eggs into the simmering gravy. Cook for another 4-5 minutes, allowing the eggs to absorb the flavors.
6
Finish and Garnish
Turn off the heat. Stir in the garam masala and fresh lemon juice.
Garnish with freshly chopped coriander leaves. Let the curry rest for 5 minutes before serving.
347cal
7gprotein
45gcarbs
16gfat
Ingredients
2 cup bajra atta (about 250g; ensure it is certified gluten-free to avoid cross-contamination)
1 cup hot water (for kneading, use as needed)
0.75 tsp salt
2 tbsp bajra atta for dusting
4 tbsp ghee (for serving)
Instructions
1
Prepare the dough: In a large bowl, combine the bajra atta and salt. Mix well. Gradually pour in the hot water while mixing with a spoon. The water should be hot, but not boiling. Once the mixture is cool enough to handle, knead it for 5-7 minutes until you have a smooth, soft, and pliable dough. This step is crucial for soft rotlos. Divide the dough into 8 equal-sized balls.
2
Shape the rotlo: Take one dough ball and knead it again for 30 seconds to make it smooth. Dust your palms with a little dry bajra atta. Place the dough ball between your palms and start patting it gently, rotating it as you go, to form a round disc about 5-6 inches in diameter and 1/4 inch thick. Alternatively, place the dough ball on parchment paper, cover with another sheet, and gently roll it out with a rolling pin.
3
Cook the rotlo: Heat a tawa (griddle) over medium-high heat. It should be hot before you place the rotlo on it. Carefully place the shaped rotlo onto the hot tawa. Cook for about 1 minute on the first side, or until you see small bubbles forming. Flip the rotlo and cook the other side for another minute. Using a pair of tongs, carefully lift the rotlo and place it directly on the gas flame. It should puff up within a few seconds. Flip once to cook evenly. Remove from the flame and repeat the process for the remaining dough balls.
4
Serve immediately: Generously spread about 1/2 tablespoon of ghee on top of each hot rotlo. Serve immediately with a vegetable curry, baingan bharta, jaggery, or garlic chutney.
