A rich and aromatic egg curry from the coastal region of Mangalore. This dish features a unique roasted spice blend, creamy coconut, and a tangy tamarind finish, perfect with rice or neer dosa.
Prep20 min
Cook35 min
Soak15 min
Servings4
Serving size: 2 eggs(Serving includes 2 eggs and about 1 cup of curry.)
375cal
15gprotein
17gcarbs
Ingredients
8 piece Eggs (large, hard-boiled and peeled)
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1 tsp Black Peppercorns
0.25 tsp Fenugreek Seeds
5 piece Dried Red Chilies (Byadgi or Kashmiri variety recommended)
A staple in Indian households, these soft and thin whole wheat flatbreads are perfect for scooping up curries and dals. Made with just a few simple ingredients, they puff up beautifully on the flame, a hallmark of a perfectly made chapati.
A delicious Mangalorean-style dry curry featuring tender ivy gourd and freshly grated coconut, all tossed in a fragrant blend of roasted spices. This simple side dish pairs perfectly with rice and dal.
About Mangalorean Egg Curry, Chapati and Tendli Sukka
Aromatic Mangalorean Egg Curry with soft chapatis and fiber-rich Tendli Sukka. Perfectly spiced comfort!
This mangalorean dish is perfect for lunch. With 795.63 calories and 27.29g of protein per serving, it's a nutritious choice for your meal plan.
29gfat
Garlic
1 inch piece Ginger
0.5 tsp Turmeric Powder
3 tbsp Coconut Oil
12 leaf Curry Leaves
1 tbsp Tamarind Paste (or pulp from a small lime-sized ball of tamarind)
1.25 tsp Salt (or to taste)
2 cup Water (for the gravy)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare the eggs by making a few shallow slits on the hard-boiled eggs; this helps them absorb the curry flavors. Set aside.
2
In a dry pan over low-medium heat, roast the whole spices: coriander seeds, cumin seeds, fennel seeds, black peppercorns, fenugreek seeds, and dried red chilies. Stir for 2-3 minutes until they become aromatic.
3
Add the roughly chopped small onion, garlic, and ginger to the pan. Sauté for 3-4 minutes until the onion softens slightly.
4
Add the grated coconut and continue to roast on low heat, stirring continuously for 5-7 minutes until the coconut turns a deep golden brown. Be careful not to burn it. Remove from heat and allow the mixture to cool completely.
5
Once cooled, transfer the roasted mixture to a grinder. Add the turmeric powder and about 1/4 cup of water. Grind to a very smooth, thick paste. Set aside.
6
Heat coconut oil in a wide pan or kadai over medium heat. Add the curry leaves and let them splutter. Add the finely chopped medium onion and sauté for 7-8 minutes until it turns golden brown.
7
Add the ground masala paste to the pan. Cook on low-medium heat for 8-10 minutes, stirring frequently, until the paste darkens, the raw aroma disappears, and oil begins to separate from the edges.
8
Stir in the tamarind paste, salt, and 2 cups of water. Mix well to combine. Bring the curry to a boil, then reduce the heat to low and let it simmer, partially covered, for 10-12 minutes until the gravy thickens.
9
Gently slide the slit hard-boiled eggs into the simmering curry. Let them cook in the gravy for 2-3 minutes to absorb the flavors. Avoid stirring vigorously to prevent the eggs from breaking.
10
Turn off the heat and garnish with freshly chopped coriander leaves. Let the curry rest for 10 minutes before serving hot with neer dosa, steamed rice, or appams.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
0.5 tsp Salt
1 tsp Ghee (For adding to the dough (optional))
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft chapatis.
2
Divide and Roll the Chapatis
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3
Cook the Chapatis
Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4
Finish and Serve
Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
Brush the top with a little ghee. This adds flavor and helps keep it soft.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
Add the curry leaves and finely chopped onion. Sauté for 3-4 minutes until the onions become soft and translucent.
Add the sliced ivy gourd (tendli), turmeric powder, and salt. Mix everything well to coat the tendli.
Sprinkle 1/4 cup of water, reduce the heat to low-medium, cover the pan, and cook for 12-15 minutes. Stir occasionally until the tendli is tender but still has a slight bite.
4
Combine and Finish
Once the tendli is cooked, add the prepared sukka masala and the optional jaggery powder to the pan.
Gently mix until the masala evenly coats all the tendli pieces.
Continue to cook uncovered on low heat for another 4-5 minutes, stirring frequently. This step removes any raw taste from the coconut and makes the dish dry and aromatic.
Once the mixture is completely dry and fragrant, turn off the heat. Serve hot.
