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 sorghum flour. This earthy, wholesome bread is traditionally patted by hand and cooked on a griddle, pairing perfectly with sev tameta nu shaak or baingan bharta.
Crisp, tangy rings of onion tossed with fresh lemon juice, herbs, and a hint of spice. This classic Indian side salad, known as Laccha Pyaz, is the perfect refreshing accompaniment to rich curries and grilled kebabs.
About Gujarati Egg Curry, Juwar no Rotlo and Onion Salad
Aromatic, protein-packed Gujarati Egg Curry with fiber-rich Juwar no Rotlo. An energy-giving, homestyle meal!
This gujarati dish is perfect for dinner. With 631.34 calories and 23.88g 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.
277cal
7gprotein
46gcarbs
8gfat
Ingredients
2 cup Jowar Flour (Also known as sorghum flour)
0.75 tsp Salt (Adjust to taste)
1.5 cup Warm Water (Use as needed)
2 tbsp Ghee (For serving, optional)
Instructions
1
Prepare Dough for One Rotlo
In a wide plate (parat), take about 1/2 cup of jowar flour and a pinch of salt. It's crucial to make the dough for each rotlo individually, just before cooking.
Gradually add a few tablespoons of warm water at a time. Mix the flour and water together.
Begin kneading the dough using the heel of your palm. Push the dough away from you and pull it back. Continue this process for 3-4 minutes.
The dough should become very smooth, soft, and pliable, with no cracks. If it's too dry, add a few drops of water; if sticky, add a pinch of flour. Form it into a smooth ball.
2
Shape the Rotlo
Sprinkle a little dry jowar flour on a clean, flat surface or a rolling board (chakla).
Place the dough ball on the floured surface and gently flatten it into a 2-inch disc.
Using your palm and fingers, start patting the dough gently while rotating it simultaneously. This takes practice. Keep the pressure even to form a uniform circle.
Continue patting until you have a round rotlo about 5-6 inches in diameter and about 1/4 inch thick. For beginners, you can place the dough ball inside a large ziplock bag or between two sheets of parchment paper and press it evenly with your hands or a flat plate.
3
Cook the Rotlo
Heat a clay or cast-iron tawa (griddle) over medium-high heat. The tawa must be hot before you place the rotlo on it.
Carefully lift the patted rotlo, supporting it with your palm, and place it on the hot tawa.
Cook the first side for about 30-45 seconds, just until the color changes slightly and it sets.
Flip the rotlo with a spatula. Cook the second side for 1-2 minutes, until light brown spots appear.
Flip it one last time. Now, gently press the edges of the rotlo with a folded kitchen towel or a flat spatula. This will help it puff up beautifully.
Alternatively, for a fully puffed rotlo, use tongs to lift the semi-cooked rotlo and place it directly on a medium gas flame for a few seconds until it balloons up. Flip to cook both sides evenly on the flame.
4
Serve Hot
Remove the cooked rotlo from the heat and place it on a serving plate.
Generously apply ghee on the top surface while it's still hot.
Repeat the entire process for the remaining flour to make more rotlos.
Serve immediately with garlic chutney, jaggery (gol), and a dollop of white butter (makhan), or with a sabzi like Baingan Bharta or Sev Tameta nu Shaak.
