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 classic Maharashtrian sweet flatbread where a soft outer layer encases a delicious, aromatic filling of chana dal and jaggery. Perfect for festivals like Holi and Ganesh Chaturthi, this dish is a true taste of tradition.
A simple and comforting Konkani stir-fry featuring tender green beans, fresh coconut, and a classic South Indian tempering. This quick and healthy side dish comes together in under 30 minutes and pairs perfectly with rice and dal.
About Konkani Egg Curry, Puran Poli and Beans Upkari
Tangy Konkani egg curry with sweet poli & fiber-rich beans. An energy-giving, perfectly spiced treat!
This konkani dish is perfect for dinner. With 1237.7 calories and 34.379999999999995g 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.
6
Serving size: 1 serving
741cal
17gprotein
121gcarbs
23gfat
Ingredients
1.5 cup Chana Dal
1.5 cup Jaggery (grated or powdered)
3 cup Water (for pressure cooking dal)
1 tsp Cardamom Powder
0.25 tsp Nutmeg Powder
0.5 tsp Dry Ginger Powder
2 cup Atta
0.5 cup Maida
0.25 tsp Turmeric Powder
0.5 tsp Salt
0.5 cup Ghee (divided for filling, dough, and cooking)
0.25 cup Rice Flour (for dusting)
Instructions
1
Cook the Chana Dal
Rinse the chana dal thoroughly under running water. Soak it in ample water for 3-4 hours.
Drain the soaking water. Transfer the dal to a pressure cooker and add 3 cups of fresh water.
Pressure cook on medium heat for 4-5 whistles, or until the dal is very soft and easily mashed with a finger.
Once the pressure settles, open the cooker. Drain the dal completely using a fine-mesh sieve. It's crucial that the dal is as dry as possible.
2
Prepare the Puran (Filling)
In a heavy-bottomed pan, combine the cooked, drained dal and the grated jaggery. Cook on low-medium heat.
Stir continuously as the jaggery melts. The mixture will become liquidy at first. Continue cooking for 15-20 minutes.
The mixture is ready when it thickens considerably, pulls away from the sides of the pan, and a spoon inserted in the center stands upright. This is the 'spoon test'.
Turn off the heat. Stir in the cardamom powder, nutmeg powder, dry ginger powder, and 1 tsp of ghee. Mix well.
Allow the puran mixture to cool down completely to room temperature.
Once cooled, grind the mixture into a very fine, smooth paste using a food processor or a traditional 'puran yantra'. This step is vital for a non-grainy texture.
500 g Green Beans (Trimmed and chopped into 1-inch pieces)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 tsp Urad Dal
2 pcs Dried Red Chillies (Broken into halves)
10 pcs Curry Leaves
0.25 tsp Hing
0.75 tsp Salt (Or to taste)
3 tbsp Water (For steaming)
0.5 cup Fresh Grated Coconut
0.5 tsp Jaggery Powder (Optional, for a hint of sweetness)
Instructions
1
Prepare the green beans by washing them thoroughly, trimming the ends, and chopping them into uniform 1-inch pieces. Set aside.
2
Heat the coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds. When they begin to splutter (about 30 seconds), add the urad dal and sauté until it turns a light golden brown, which takes about 1 minute.
3
Add the broken dried red chillies, curry leaves, and hing to the pan. Sauté for another 30 seconds until the curry leaves are crisp and the spices are fragrant.
4
Immediately add the chopped green beans and salt to the pan. Stir well to coat the beans evenly with the tempering. Sprinkle 3 tablespoons of water over the beans.
5
Cover the pan with a lid, reduce the heat to low-medium, and let the beans steam for 10-12 minutes. Stir occasionally to prevent sticking. Cook until they are tender but still retain a slight crunch.
6
Once the beans are cooked, add the fresh grated coconut and optional jaggery powder. Mix everything gently and cook uncovered for 2 more minutes to allow the flavors to meld together.
7
Serve the Beans Upkari hot as a side dish with steamed rice and dal, sambar, or rasam.
In a large bowl, whisk together the atta, maida, turmeric powder, and salt.
Add 2 tbsp of ghee and rub it into the flour mixture with your fingertips until it resembles breadcrumbs.
Gradually add warm water and knead for 8-10 minutes to form a very soft, smooth, and pliable dough. It should be softer than regular chapati dough.
Cover the dough with a damp cloth and let it rest for at least 30-45 minutes.
4
Assemble and Roll the Puran Poli
After resting, knead the dough again for a minute. Divide the dough and the puran filling into 12 equal-sized balls each.
Take a ball of dough, dust it with rice flour, and use your fingers to flatten it into a 3-inch cup or disc.
Place a ball of puran filling in the center.
Gently pull the edges of the dough up and around the filling, pinching them together at the top to seal it completely. Remove any excess dough from the pinched seal.
Flatten the stuffed ball gently with your palm. Dust generously with rice flour on both sides.
Using very light and even pressure, roll the ball into a thin, 6-7 inch circle. Rotate the poli frequently to ensure even rolling and prevent sticking.
5
Cook the Puran Poli
Heat a tawa (griddle) on medium heat. The tawa should be hot but not smoking.
Carefully lift the rolled poli and place it on the hot tawa.
Cook for about 45-60 seconds until small bubbles appear on the surface.
Flip the poli. Drizzle about 1 tsp of ghee on the top surface. Cook the second side for another 45-60 seconds until golden-brown spots appear.
Flip again. The poli should start to puff up. Gently press the edges with a spatula to encourage it to puff up fully like a balloon.
Drizzle ghee on the other side, cook for a final 20-30 seconds, and then remove from the tawa.
Repeat for all remaining polis, stacking them with parchment paper in between or in a cloth-lined container to keep them soft.
6
Serve
Serve Puran Poli warm, generously smeared with more ghee. It pairs wonderfully with warm milk, yogurt, or a savory lentil curry called Katachi Amti.
