A creamy and tangy egg curry from the Konkan coast, made with a fragrant paste of roasted coconut and spices. This Goan classic is a wonderful change from the usual and pairs perfectly with steamed rice or fresh pav.
Prep20 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 serving
346cal
15gprotein
12gcarbs
Ingredients
8 count Egg
1 cup Grated Coconut (Fresh or frozen (thawed))
6 count Dried Red Chilli (Byadgi or Kashmiri recommended for color)
2 tbsp Coriander Seed
1 tsp Cumin Seed
0.5 tsp Black Peppercorn
1 tbsp Tamarind Pulp (Or a 1-inch piece of tamarind soaked in 1/4 cup warm water)
0.5 tsp Turmeric Powder
0.5 count Onion (Small, roughly chopped for the masala paste)
A fragrant and lightly sweet rice pilaf from Bengal, made with aromatic gobindobhog rice, ghee, cashews, and raisins. This festive dish, with its beautiful yellow hue, is a celebratory classic that pairs wonderfully with rich curries.
A delightful medley of seasonal vegetables simmered in a fragrant, spiced coconut gravy. This traditional Konkani curry from coastal Karnataka is a wholesome and flavorful main course, best enjoyed with steamed rice.
About Konkani Egg Curry, Bengali Mishti Pulao and Gajbaje
Tangy Konkani Egg Curry with aromatic pulao and fiber-rich mixed veggies. A soul-satisfying meal!
This konkani dish is perfect for dinner. With 1194.96 calories and 30.6g of protein per serving, it's a nutritious choice for your meal plan.
28gfat
5 clove
Garlic
3 tbsp Vegetable Oil
2 count Green Chilli (Slit lengthwise)
1.25 tsp Salt (Adjust to taste)
2 cup Water (As needed for gravy consistency)
2 tbsp Coriander Leaf (Freshly chopped, for garnish)
Instructions
1
Prepare the Eggs
Place 8 eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes.
Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water until cool.
Peel the eggs carefully and make 2-3 shallow slits on each one with a knife. This helps them absorb the curry flavor. Set aside.
2
Roast Spices & Prepare Masala Paste
In a dry skillet over low-medium heat, add the dried red chillies, coriander seeds, cumin seeds, and black peppercorns. Dry roast for 2-3 minutes until fragrant.
Add the grated coconut to the skillet. Continue to roast, stirring constantly, for 5-7 minutes until the coconut turns a deep golden brown. Be careful not to burn it.
Remove the roasted mixture from the heat and allow it to cool completely.
Transfer the cooled mixture to a high-speed blender. Add the roughly chopped small onion, garlic cloves, turmeric powder, and tamarind pulp (or soaked tamarind with its water).
Blend to a very smooth paste, adding a few tablespoons of water as needed to facilitate grinding.
3
Cook the Curry Base
Heat oil in a heavy-bottomed pan or kadai over medium heat.
Add the finely chopped medium onion and sauté for 6-8 minutes until it becomes soft and translucent with golden edges.
Add the slit green chillies and cook for another minute until they blister slightly.
Stir in the ground masala paste. Sauté for 8-10 minutes, stirring frequently, until the paste darkens, thickens, and oil begins to separate from the sides. This step is crucial for flavor development.
Pour in 2 cups of warm water and add salt. Stir well to combine, scraping any bits from the bottom of the pan.
Bring the curry to a gentle boil, then reduce the heat to a simmer.
4
Finish and Serve
Gently slide the slit hard-boiled eggs into the simmering curry.
Cover the pan and let it simmer on low heat for 5-7 minutes, allowing the eggs to absorb the flavors of the gravy.
Check for seasoning and adjust salt if necessary. If the gravy is too thick, add a splash of hot water.
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the curry rest for 10 minutes before serving hot with steamed rice, pav (bread rolls), or neer dosa.
Servings4
Serving size: 1 serving
501cal
7gprotein
80gcarbs
17gfat
Ingredients
1.5 cup Gobindobhog Rice (Basmati rice can be used as a substitute)
4 tbsp Ghee
0.25 cup Cashew Nuts (Halved or whole)
0.25 cup Raisins
3 tbsp Sugar (Adjust to taste)
1 tsp Ginger Paste
0.25 tsp Turmeric Powder (For color)
1 tsp Salt
2 pcs Bay Leaf
1 inch Cinnamon Stick
4 pcs Green Cardamom (Lightly crushed to release aroma)
4 pcs Cloves
1 strand Mace (Also known as Javitri)
3 cup Hot Water (Using hot water helps keep rice grains separate)
Instructions
1
Prepare the Rice
Gently wash the gobindobhog rice under cold running water until the water runs clear. Be careful not to break the grains.
Soak the washed rice in fresh water for 20-30 minutes.
After soaking, drain the rice completely using a fine-mesh sieve. Let it sit in the sieve for 10 minutes to remove all excess water.
2
Fry Nuts and Raisins
Heat 2 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
Add the cashew nuts and fry for 1-2 minutes until they turn a light golden brown.
Add the raisins and fry for another 30 seconds until they plump up. Immediately remove the cashews and raisins with a slotted spoon and set aside.
3
Sauté Spices and Rice
In the same pan, add the remaining 2 tbsp of ghee.
Once the ghee is hot, add the bay leaves, cinnamon stick, crushed green cardamoms, cloves, and mace. Sauté for 30-40 seconds until the spices release their aroma.
Add the drained rice to the pan. Gently sauté for 2-3 minutes, ensuring each grain is coated with ghee. Avoid vigorous stirring.
500 g Mixed Vegetables (Use a mix of firm and soft vegetables like yam, raw banana, ash gourd, and drumsticks, cut into 1.5-inch cubes.)
1 cup Cooked Chickpeas (Canned (drained and rinsed) or boiled from dry.)
1 cup Fresh Grated Coconut (Fresh is preferred, but frozen (thawed) also works.)
5 pcs Dried Red Chillies (Byadgi or Kashmiri chillies are recommended for color and mild heat.)
1 tbsp Coriander Seeds
1 tsp Urad Dal (Split and skinned black gram.)
0.5 tsp Turmeric Powder
1 tsp Tamarind Paste (Or a lemon-sized ball of tamarind soaked in warm water and pulp extracted.)
1 tsp Jaggery (Grated or powdered. Adjust to taste.)
1.5 tsp Salt (Adjust to taste.)
3 tbsp Coconut Oil (Divided use: 1 tsp for roasting spices and 2 tbsp for tempering.)
1 tsp Mustard Seeds
10 pcs Curry Leaves
0.25 tsp Asafoetida (Also known as hing. Use gluten-free if needed.)
3 cup Water (Approximately 2.5 cups for cooking vegetables and 0.5 cup for grinding the masala.)
Instructions
1
Cook the Vegetables
In a large pot, combine the harder vegetables (like yam, raw banana) with 2.5 cups of water and 1 tsp of salt.
Bring to a boil and cook over medium heat for 8-10 minutes until they are about 50% cooked.
Add the softer vegetables (like ash gourd, drumsticks) and continue to cook for another 7-8 minutes until all vegetables are tender but still hold their shape.
Gently stir in the cooked chickpeas and reduce the heat to low.
2
Prepare the Masala Paste
Heat 1 tsp of coconut oil in a small pan over low-medium heat. Add the coriander seeds, urad dal, and dried red chillies.
Roast for 2-3 minutes, stirring continuously, until the dal turns light golden and the spices are fragrant. Be careful not to burn them.
Remove from heat and let the roasted spices cool completely.
Transfer the cooled spices to a grinder jar. Add the grated coconut, turmeric powder, and tamarind paste.
Add 1/2 cup of water and grind to a very smooth, fine paste.
Stir in the ginger paste, turmeric powder, sugar, and salt. Mix gently for another minute.
4
Cook the Pulao
Pour in 3 cups of hot water and give it a gentle stir.
Bring the water to a vigorous boil over high heat.
Once boiling, reduce the heat to the absolute lowest setting. Cover the pan with a tight-fitting lid and let it cook undisturbed for 15 minutes.
Do not open the lid during this 'dum' cooking process, as the trapped steam is essential for cooking the rice perfectly.
5
Rest and Garnish
After 15 minutes, turn off the heat but keep the lid on. Let the pulao rest for at least 10 minutes. This step is crucial for the grains to firm up and become fluffy.
Open the lid, sprinkle the fried cashews and raisins over the top.
Gently fluff the rice with a fork to separate the grains. Serve hot with your favorite curry.
Combine and Simmer the Curry
Pour the ground masala paste into the pot with the cooked vegetables.
Add the grated jaggery and the remaining 1/2 tsp of salt. Stir gently to combine everything without mashing the vegetables.
If the curry seems too thick, add a little more warm water to reach your desired consistency.
Bring the curry to a gentle simmer (do not boil vigorously) and cook for 8-10 minutes on low heat, allowing the raw aroma of the masala to disappear and the flavors to meld.
4
Prepare and Add Tempering
In a small tempering pan (tadka pan), heat the remaining 2 tbsp of coconut oil over medium heat.
Once the oil is hot, add the mustard seeds. Wait for them to splutter completely, which takes about 30 seconds.
Add the curry leaves and asafoetida. Sauté for a few seconds until the curry leaves turn crisp and aromatic.
Immediately pour this hot tempering over the simmering curry.
Stir gently, cover the pot, and turn off the heat. Let the Gajbaje rest for at least 5-10 minutes for the flavors to infuse before serving.
