Kairi Anda Curry with Steamed Basmati Rice

Instructions

1. 1

   Prepare Eggs and Mango

   • Place eggs in a saucepan, cover with cold water, and bring to a rolling boil. Cook for 10-12 minutes to hard-boil them.
   • Drain the hot water and immediately place the eggs in cold water to stop the cooking process. Once cool enough to handle, peel them.
   • Gently make 2-3 shallow slits on each boiled egg with a knife. This helps them absorb the gravy flavors. Set aside.
   • Wash, peel, and grate the raw mango, discarding the seed. Set aside.
2. 2

   Make the Coconut Paste

   • In a small grinder or blender jar, combine the freshly grated coconut with 2-3 tablespoons of water.
   • Grind to a smooth, fine paste. Scrape down the sides as needed to ensure there are no coarse bits. Set the paste aside.
3. 3

   Prepare the Curry Base (Tadka)

   • Heat oil in a kadai or a wide pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter completely.
   • Add the cumin seeds and hing. Sauté for about 30 seconds until the cumin seeds are fragrant.
   • Add the finely chopped onions and a pinch of salt. Cook for 5-6 minutes, stirring occasionally, until the onions become soft and translucent.
   • Stir in the ginger-garlic paste and cook for another minute until its raw aroma disappears.
   • Add the chopped tomato and cook for 3-4 minutes until it turns soft and mushy.
4. 4

   Cook the Masala and Gravy

   • Reduce the heat to low. Add the turmeric powder, red chili powder, and goda masala. Stir continuously for about a minute to cook the spices without burning them.
   • Add the grated raw mango and cook for 2-3 minutes, stirring occasionally, until it softens slightly.
   • Add the ground coconut paste and sauté for another 2-3 minutes until it is fragrant and well-combined with the masala.
   • Pour in 1.5 cups of warm water, add salt and grated jaggery. Stir everything well to combine. Increase the heat and bring the gravy to a gentle boil.
5. 5

   Simmer with Eggs

   • Once the gravy is boiling, gently slide the slit boiled eggs into the pan.
   • Cover the pan with a lid and reduce the heat to low. Let the curry simmer for 5-7 minutes. This allows the eggs to absorb the tangy and spicy flavors of the gravy.
   • After simmering, taste the gravy and adjust the salt or jaggery if needed. The final taste should be a perfect balance of tangy, spicy, and slightly sweet.
6. 6

   Garnish and Serve

   • Turn off the heat and garnish the curry with freshly chopped coriander leaves.
   • Let the curry rest for at least 5-10 minutes before serving, as this helps the flavors to meld together.
   • Serve hot with steamed rice, chapati, or traditional Maharashtrian bhakri (jowar or bajra roti).