A comforting Goan-style curry where eggs are gently poached in a fragrant, tangy coconut gravy. This coastal classic is quick to make and pairs beautifully with steamed rice for a wholesome meal.
Prep15 min
Cook25 min
Servings4
Serving size: 1 cup(1 egg with approximately 1 cup of curry)
298cal
10gprotein
22gcarbs
21g
Ingredients
1 cup Grated Coconut (Fresh or frozen is best)
5 whole Kashmiri Red Chili (Dried, for color)
2 whole Guntur Red Chili (Dried, adjust for heat preference)
A soft, unleavened flatbread from Maharashtra, made simply with rice flour and hot water. Naturally gluten-free, this rustic bread, known as 'Tandlachi Bhakri', is the perfect accompaniment to spicy curries and vegetable dishes.
Aromatic, creamy Egg Drop Curry with soft Rice Bhakri - a soul-satisfying, homestyle meal that feels like a warm hug!
This konkani dish is perfect for dinner. With 590.88 calories and 15.530000000000001g of protein per serving, it's a high-fiber option for your meal plan.
fat
2 tbsp Coconut Oil
2 medium Onion (Finely chopped)
1 medium Tomato (Finely chopped)
2 whole Green Chili (Slit lengthwise)
1 tsp Mustard Seeds
12 leaf Curry Leaves
1.25 tsp Salt (Or to taste)
0.5 tsp Jaggery (Grated. Can be substituted with sugar.)
1.75 cup Water (About 1/4 cup for grinding and 1.5 cups for the gravy)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Prepare the Coconut Masala Paste
In a small pan over low heat, dry roast the Kashmiri and Guntur red chilies, coriander seeds, and cumin seeds for 1-2 minutes until fragrant. Avoid burning them.
Allow the roasted spices to cool completely.
Transfer the cooled spices to a grinder jar. Add the grated coconut, garlic cloves, ginger, turmeric powder, and tamarind paste.
Add approximately 1/4 cup of water and grind to a very smooth, fine paste. Add a little more water, a tablespoon at a time, if needed to facilitate grinding.
2
Sauté the Aromatics
Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and let them splutter, which takes about 30 seconds.
Add the curry leaves and slit green chilies, and sauté for another 30 seconds until aromatic.
Add the finely chopped onions and cook, stirring occasionally, for 7-8 minutes until they become soft and translucent.
Add the chopped tomato and cook for 4-5 minutes until it turns soft and mushy, integrating well with the onions.
3
Cook the Curry Base
Add the ground coconut masala paste to the pan. Sauté for 5-7 minutes on medium-low heat, stirring continuously, until the raw aroma disappears and oil begins to separate from the masala.
Pour in 1.5 cups of water, add salt and the grated jaggery. Stir well to combine all ingredients.
Bring the curry to a gentle boil, then immediately reduce the heat to low to maintain a steady, gentle simmer.
4
Poach the Eggs
Crack one egg at a time into a small bowl to ensure no shells get into the curry and the yolk remains intact.
Gently create a small space in the simmering curry with a spoon and carefully slide the egg into it.
Repeat for the remaining eggs, spacing them out evenly in the pan.
Avoid stirring the curry after adding the eggs to prevent them from breaking.
Cover the pan with a lid and let the eggs poach on low heat for 6-8 minutes. The whites should be set and opaque, and the yolks should be runny. For firmer yolks, cook for an additional 2-3 minutes.
5
Garnish and Serve
Once the eggs are cooked to your preference, turn off the heat.
Garnish generously with freshly chopped coriander leaves.
Serve hot by carefully spooning out each poached egg with a liberal amount of curry. It pairs perfectly with steamed rice, Goan pao, or neer dosa.
293cal
6gprotein
60gcarbs
3gfat
Ingredients
2 cup Rice Flour (finely ground is best)
2.5 cup Water
0.75 tsp Salt
1 tsp Oil (optional, for a softer dough)
Instructions
1
Prepare the 'Ukad' (Dough Starter)
In a wide pan, bring 2.5 cups of water to a rolling boil over medium-high heat.
Add the salt and optional oil and give it a quick stir.
2
Form the Initial Dough
Reduce the heat to the lowest setting. Add the 2 cups of rice flour all at once.
Using a wooden spoon or spatula, mix quickly and vigorously until the flour absorbs all the water and forms a crumbly mass.
Turn off the heat, cover the pan with a lid, and let the dough steam for 5-7 minutes. This step is crucial for softening the flour.
3
Knead the Dough
Transfer the hot dough mixture to a large plate (parat) or a clean countertop.
Once it's cool enough to handle but still very warm, dip your hands in a bowl of cool water to prevent sticking and burning.
Knead the dough for 5-6 minutes using the heel of your palm, pressing and folding until it becomes completely smooth, soft, and pliable without any cracks.
4
Shape the Bhakris
Divide the smooth dough into 8 equal-sized portions.
Take one portion and roll it between your palms to form a smooth, crack-free ball.
Flatten it slightly and dust it generously on both sides with the extra rice flour for dusting.
5
Pat or Roll the Bhakri
Place the dusted ball on a flat surface. Using your fingers and palm, gently pat and rotate the dough to form a thin, even circle about 5-6 inches in diameter.
Alternatively, you can use a rolling pin very gently. Keep dusting with flour as needed to prevent sticking.
6
Cook and Puff the Bhakri
Heat a cast-iron tawa or a non-stick griddle over medium-high heat. Carefully lift and place the bhakri on the hot tawa.
Cook the first side for about 45-60 seconds, until the top looks slightly dry.
Flip the bhakri. Cook the second side for 1 to 1.5 minutes, until light brown spots appear.
Flip it one last time. Using a folded clean kitchen towel or a flat spatula, gently press down on the bhakri, especially around the edges, to encourage it to puff up completely.
Once puffed and cooked through, remove it from the tawa.
7
Serve
Place the cooked bhakri in a casserole dish lined with a cloth to keep it soft and warm.
Repeat the patting and cooking process for the remaining dough balls.
