A fiery and tangy egg curry from the heart of Rajasthan. Hard-boiled eggs are simmered in a rich, yogurt-based gravy thickened with chickpea flour and spiced with fennel and red chilies. A perfect main dish for rotis or rice.
A rustic, gluten-free Indian flatbread made from sorghum flour. These soft, earthy rotis are a healthy alternative to wheat chapatis and pair wonderfully with spicy curries and dals.
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
About Marwari Egg Masala, Jowar Roti and Cucumber Raita
Spicy Marwari Egg Masala with fiber-rich Jowar Roti & cool raita - a protein-packed, homestyle dinner!
This marwari dish is perfect for dinner. With 709.94 calories and 31.5g of protein per serving, it's a nutritious choice for your meal plan.
fat
Fennel Seeds
0.25 tsp Asafoetida
1 piece Bay Leaf
2 pieces Dried Red Chili
0.5 tsp Turmeric Powder
1.5 tsp Red Chili Powder (adjust to taste)
2 tsp Coriander Powder
0.75 tsp Garam Masala
1 tbsp Dried Fenugreek Leaves (crushed)
1.25 tsp Salt (or to taste)
1.5 cup Water
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Eggs
Place eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10-12 minutes for hard-boiled eggs.
Drain the hot water and immediately place eggs in an ice bath or under cold running water to stop the cooking process.
Once cool, peel the eggs and gently prick them all over with a fork or toothpick. This helps them absorb the gravy flavors.
Heat 1 tbsp of ghee in a pan over medium heat. Shallow fry the boiled eggs until they are lightly golden on all sides. Set aside.
2
Create the Yogurt-Spice Paste
In a mixing bowl, combine the whisked yogurt, gram flour, turmeric powder, red chili powder, and coriander powder.
Whisk thoroughly until you have a completely smooth, lump-free paste. Set this mixture aside.
3
Sauté Aromatics and Build the Masala
Heat the remaining 2 tbsp of ghee in a kadai or heavy-bottomed pan over medium heat.
Add cumin seeds, fennel seeds, bay leaf, dried red chilies, and asafoetida. Sauté for about 30-45 seconds until the seeds splutter and become fragrant.
Add the finely chopped onions and cook for 6-8 minutes, stirring occasionally, until they turn soft and golden brown.
Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw smell disappears.
Stir in the tomato puree and salt. Cook the masala for 5-7 minutes, until it thickens and you see oil separating from the sides.
4
Incorporate Yogurt and Simmer the Gravy
Reduce the heat to the absolute lowest setting. This is a critical step to prevent the yogurt from curdling.
Slowly pour the yogurt-spice mixture into the pan while stirring continuously and vigorously.
Continue to stir and cook on low heat for 2-3 minutes until the gram flour is cooked and the gravy begins to thicken.
Gradually add 1.5 cups of water, stirring to combine. Increase the heat to medium and bring the gravy to a gentle boil.
Once boiling, reduce the heat again and let it simmer for 5-7 minutes, allowing the gravy to reach your desired consistency.
5
Finish and Garnish the Curry
Gently slide the fried hard-boiled eggs into the simmering gravy.
Crush the dried fenugreek leaves between your palms and sprinkle them over the curry, along with the garam masala. Stir gently to combine.
Let the curry simmer for a final 2-3 minutes, allowing the eggs to absorb the flavors.
Turn off the heat, garnish with fresh chopped coriander leaves, and serve hot.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup jowar atta
1.5 cup hot water (for kneading, adjust as needed)
0.5 tsp salt
2 tbsp ghee (for brushing, optional)
Instructions
1
In a large bowl, mix the jowar atta and salt. Boil the water and gradually add it to the flour, mixing with a spoon until a shaggy dough forms. Once it's cool enough to handle, knead for 5-7 minutes into a smooth, soft, and pliable dough. Cover with a damp cloth and let it rest for 10 minutes.
2
After resting, knead the dough again for a minute. Divide the dough into 8 equal-sized balls. Take one ball, flatten it slightly, and dust it generously with dry jowar atta.
3
Place the dusted ball on a clean, flat surface. Using your palm and fingers, gently pat and press the dough, rotating it simultaneously to form a thin, round roti about 5-6 inches in diameter. You can also use a rolling pin very gently, but traditional bhakri is hand-patted for better texture.
4
Heat a cast-iron tawa or flat pan over medium-high heat. Once hot, carefully lift the roti and place it on the tawa. Cook for about 45-60 seconds until you see small bubbles. Flip the roti and apply a thin layer of water on this top surface. Allow the second side to cook for 1-2 minutes until light brown spots appear.
5
Flip the roti one last time and press gently with a folded kitchen towel or a flat spatula to encourage it to puff up. For a fully puffed roti, you can carefully place it directly on a gas flame for a few seconds using tongs until it balloons. Remove from heat, brush with ghee if desired, and serve immediately. Repeat for the remaining dough balls.
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
