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 staple in Maharashtrian homes, this is the classic way to cook fluffy, non-sticky parboiled rice. Each grain remains separate, making it the perfect companion for dal, amti, or any flavorful curry.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
About Konkani Egg Curry, Ukda Tandul and Mango Pickle
Creamy, homestyle Konkani Egg Curry with Ukda Tandul - comfort food that's energy-giving and perfectly delicious!
This konkani dish is perfect for dinner. With 765.5 calories and 21.96g 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.
4
Serving size: 1 serving
339cal
7gprotein
71gcarbs
1gfat
Ingredients
2 cup Parboiled Rice (Known as Ukda Tandul in Marathi. Any medium or long-grain variety works.)
4 cup Water (For pressure cooking. Use 5 cups for an open pot.)
1 tsp Salt (Adjust to taste.)
1 tsp Ghee (Optional, but recommended for flavor and to prevent sticking.)
Instructions
1
Rinse and Soak the Rice
Place the parboiled rice in a large bowl. Rinse it under cold running water 3-4 times, gently rubbing the grains with your fingers, until the water runs mostly clear.
Drain the water completely. Add enough fresh water to cover the rice by at least an inch and let it soak for a minimum of 30 minutes. This step is crucial for fluffy rice.
After soaking, drain all the water from the rice using a fine-mesh sieve.
2
Pressure Cook the Rice
Transfer the drained, soaked rice into a 3-liter or larger pressure cooker.
Add 4 cups of fresh water, 1 tsp of salt, and the optional 1 tsp of ghee.
Give it a gentle stir to combine the ingredients.
Secure the lid of the pressure cooker and place it on the stove over medium-high heat. Cook for 2 whistles.
3
Rest and Fluff
After the second whistle, turn off the heat completely. Do not try to open the cooker.
Allow the pressure to release naturally. This will take about 10-15 minutes. This resting period allows the rice to steam perfectly.
Once the pressure has fully subsided, carefully open the lid.
Use a fork to gently fluff the rice from the sides. This separates the grains without breaking them.
4
Serve
Let the rice sit for another 2-3 minutes before serving.
Serve the hot Ukda Tandul with your favorite Maharashtrian dishes like Varan (dal), Amti, or any vegetable curry.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
