Mangalore Buns with Mangalorean Egg Sukka

Knead and ferment the dough. In a separate bowl, whisk together the maida and baking soda. Gradually add the flour mixture to the wet ingredients, mixing as you go. Knead into a soft, sticky dough. Do not add any water; the moisture from the bananas and curd is sufficient. Cover the bowl with a lid or plastic wrap and set it aside to ferment in a warm place for at least 8 hours, or overnight.

Roll out the buns. After fermentation, the dough will be light and airy. Gently knead it for a minute. Divide the dough into 8 equal portions and roll them into smooth balls. Lightly dust a rolling surface with flour and roll each ball into a thick circle, about 1/4-inch in thickness. They should be smaller than a regular puri.

Deep fry the buns. Heat oil in a kadai or deep pan over medium heat. To check if the oil is ready, drop a tiny piece of dough; it should sizzle and rise to the top immediately. Carefully slide one rolled bun into the hot oil. Gently press it with a slotted spoon to help it puff up. Fry for about 1-2 minutes per side, until it turns golden brown and is cooked through. Remove the bun with a slotted spoon and drain it on a wire rack or paper towels to remove excess oil. Repeat the process for the remaining buns.

Serve the Mangalore buns hot with your favorite chutney or just as they are.

Sauté the Aromatics

• Heat the coconut oil in a wide kadai or pan over medium heat. Add the mustard seeds and allow them to splutter, which should take about 30 seconds.
• Add the curry leaves and sauté for another 30 seconds until they are crisp.
• Add the finely chopped onions and a pinch of salt. Sauté for 8-10 minutes, stirring occasionally, until the onions are soft, translucent, and have started to turn golden brown at the edges.
• Add the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.

Cook the Sukka

• Reduce the heat to low and add the ground sukka masala powder to the pan. Sauté for 2-3 minutes, stirring constantly to prevent it from burning.
• Add the salt, optional jaggery, and 1/4 cup of water. Mix thoroughly to combine everything into a thick, fragrant paste.
• Cook for another 3-4 minutes, until the masala thickens and you can see the oil separating from the sides of the paste.

Combine with Eggs and Serve

• Gently place the slit, hard-boiled eggs into the pan with the masala.
• Carefully toss and coat each egg with the masala, being careful not to break them.
• Cover the pan and let it simmer on the lowest heat for 2-3 minutes. This allows the eggs to absorb the flavors of the masala.
• Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.