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)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A classic Indian accompaniment, these lentil crisps are roasted directly over a flame until blistered and smoky. Ready in seconds, it's the perfect crunchy side for any dal, rice, or curry meal.
About Malvani Egg Curry, Steamed Basmati Rice and Roasted Papad
Aromatic, protein-packed Malvani Anda Curry with fluffy rice and crispy papad - pure comfort food!
This maharashtrian dish is perfect for lunch. With 751.1099999999999 calories and 27.47g of protein per serving, it's a muscle-gain option 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.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
