Mangalorean Egg Curry with Ghee Rice

Instructions

1. 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. 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. 3

   Add the roughly chopped small onion, garlic, and ginger to the pan. Sauté for 3-4 minutes until the onion softens slightly.

4. 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. 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. 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. 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. 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. 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. 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.