A fiery and aromatic egg curry from the Konkan coast of Maharashtra. Hard-boiled eggs are simmered in a rich gravy made with roasted coconut, onions, and a special blend of Malvani spices.
Prep20 min
Cook30 min
Servings4
Serving size: 2 eggs(2 eggs and 1 cup curry per serving)
A rustic, gluten-free flatbread from Maharashtra made with sorghum flour. This wholesome bhakri is traditionally patted by hand and cooked on a griddle until it puffs up beautifully. Perfect with spicy curries or chutneys.
A refreshing and tangy pink-hued drink from the Konkan coast. Made with coconut milk and sour kokum, this digestive cooler is the perfect balance to a spicy meal.
About Malvani Egg Curry, Jowar Bhakri and Sol Kadhi
Perfectly spiced Malvani Egg Curry with homestyle bhakri. Solkadhi adds a gut-friendly, refreshing touch!
This indian dish is perfect for lunch. With 787.73 calories and 25.79g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 inch Cinnamon Stick
3 tbsp Vegetable Oil (divided)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (adjust to taste)
1.5 tbsp Malvani Masala (store-bought or homemade)
1 tbsp Tamarind Pulp (optional, for tanginess)
1.25 tsp Salt (or to taste)
2 cup Water (warm)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Eggs
Place 8 eggs in a saucepan, cover with cold water by at least an inch.
Bring to a rolling boil over high heat, then immediately reduce heat to a gentle simmer.
Cook for 10 minutes for hard-boiled eggs.
Drain the hot water and transfer eggs to an ice bath or run under cold water to stop the cooking process.
Once cool enough to handle, peel the eggs and make 2-3 shallow vertical slits on each one. Set aside.
2
Roast Ingredients for the Masala Paste
Heat 1 tbsp of oil in a pan over medium heat.
Add the sliced onion and sauté for 5-6 minutes until it turns golden brown.
Add ginger, garlic, coriander seeds, cumin seeds, peppercorns, cloves, and cinnamon stick. Sauté for 1-2 minutes until fragrant.
Add the grated coconut and reduce the heat to low. Roast, stirring continuously, for 4-5 minutes until the coconut is light brown and aromatic. Be careful not to burn it.
Remove the mixture from the heat and allow it to cool completely.
3
Grind the Masala Paste
Once the roasted mixture is cool, transfer it to a grinder or blender.
Add 3-4 tablespoons of water and blend to a very smooth paste. Add a little more water if needed to facilitate grinding. Set the paste aside.
4
Cook the Curry Base
In the same pan, heat the remaining 2 tbsp of oil over medium heat.
Add the finely chopped onion and sauté for 5-7 minutes until soft and golden.
Add the tomato puree and cook for 4-5 minutes until the mixture thickens and oil begins to separate at the edges.
Stir in the turmeric powder, Kashmiri red chili powder, and Malvani masala. Cook for 1 minute until the raw smell of the spices disappears.
Add the ground Malvani paste and salt. Sauté for another 5-7 minutes, stirring frequently, until it's very fragrant and oil starts to ooze from the sides of the paste.
5
Simmer and Finish the Curry
Pour in 2 cups of warm water and the optional tamarind pulp. Stir well to combine, ensuring there are no lumps.
Bring the gravy to a gentle boil.
Carefully slide the slit hard-boiled eggs into the gravy.
Reduce the heat to low, cover the pan, and let the curry simmer for 8-10 minutes, allowing the eggs to absorb the flavors.
Check for seasoning and adjust salt if necessary. Garnish with freshly chopped coriander leaves.
Serve hot with bhakri, chapati, or steamed rice.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup jowar atta
1.5 cup hot water (for kneading)
0.75 tsp salt
2 tbsp ghee (optional, for serving)
Instructions
1
Prepare the dough: In a large bowl, mix together the jowar flour and salt. Gradually pour in the hot water while mixing with a spoon. The water should be hot but manageable to touch. Once the flour comes together, knead it with the heel of your palm for 5-7 minutes until you get a smooth, soft, and pliable dough. It should not be sticky. Cover the dough with a damp cloth and let it rest for 10 minutes.
2
Divide the dough into equal portions.
3
Pat the bhakri: Take one portion of the dough and roll it into a smooth ball. Sprinkle some dry jowar flour on a clean, flat surface or a chakla (rolling board). Place the dough ball on the floured surface and gently flatten it with your palm. Using your fingers and palm, start patting the dough, rotating it simultaneously to form an even, thin circle of about 5-6 inches in diameter. Dust with more flour as needed to prevent sticking.
4
Cook the bhakri: Heat a cast iron tawa or griddle over medium-high heat. It should be hot before you place the bhakri on it. Carefully lift the patted bhakri and place it on the hot tawa. Sprinkle a little water on the top surface and spread it evenly with your fingers. Cook for about 1 minute, until the water evaporates and the top looks dry. Flip the bhakri and cook the other side for another 1-2 minutes, until light brown spots appear. Using tongs, lift the bhakri and place it directly on a medium flame. It will puff up like a balloon. Flip and cook the other side on the direct flame for a few seconds. Avoid burning it. Repeat the process for all the remaining dough balls.
5
Serve the Jowar Bhakri immediately, smearing a little ghee on top if you like.
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare Kokum Extract
In a medium bowl, soak the kokum pieces in 1 cup of warm water for about 15-20 minutes. This will soften them and help release their flavor.
After soaking, use your hands to squeeze the kokum pieces thoroughly in the water to extract all the tangy juice.
Strain this liquid through a fine-mesh sieve into a large mixing bowl. Discard the squeezed kokum pulp.
2
Extract Fresh Coconut Milk
While the kokum is soaking, add the fresh grated coconut, green chilies, ginger, and garlic to a blender.
Pour in 1 cup of water and blend on high for 1-2 minutes until you have a smooth, thick paste.
Line a sieve with a muslin cloth and place it over a bowl. Pour the coconut mixture into the cloth and squeeze tightly to extract the thick, first-press coconut milk. Collect this in the bowl.
Transfer the leftover coconut pulp back to the blender, add the remaining 1 cup of water, and blend again for 30-40 seconds. Strain this through the same muslin cloth to get the thin, second-press coconut milk.
Combine both the thick and thin coconut milk extracts.
Gently pour the freshly extracted coconut milk into the bowl containing the strained kokum extract.
Stir well to combine. You will see the mixture turn into a beautiful, pale pink color.
Add salt to taste and stir until it is completely dissolved.
4
Prepare the Tempering (Tadka)
Heat the coconut oil in a small pan (tadka pan) over medium heat. The oil is ready when a mustard seed sizzles upon contact.
Add the mustard seeds and let them splutter, which should take about 30 seconds.
Add the cumin seeds and hing, and sauté for another 10 seconds.
Finally, add the curry leaves. Be careful as they will crackle. Sauté until they become crisp, about 15-20 seconds.
5
Finish and Serve
Immediately pour the hot tempering over the prepared Sol Kadhi. Stir gently to incorporate the flavors.
Garnish with finely chopped coriander leaves.
For the best taste, chill the Sol Kadhi in the refrigerator for at least 30 minutes before serving. Serve cold as a digestive drink after a meal or as a refreshing accompaniment.
