A rich and aromatic egg curry from Mangalore, made with a spicy, tangy coconut masala. Hard-boiled eggs are simmered in a thick, flavorful gravy, perfect with neer dosa or steamed rice.
Prep20 min
Cook30 min
Servings4
Serving size: 1 serving(2 eggs and 1 cup of curry)
334cal
16gprotein
20gcarbs
22g
Ingredients
8 pc Egg (large)
1 tsp Coconut Oil (for roasting masala)
8 pc Dried Red Chilli (Byadgi or Kashmiri 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.
Creamy Mutta Ghassi with soft chapati – an aromatic, protein-packed comfort food that's perfect for any time of day.
This mangalorean dish is perfect for snack. With 546.6700000000001 calories and 23.97g of protein per serving, it's a high-fiber option for your meal plan.
fat
1 tbsp Tamarind Paste
1 tsp Mustard Seed
12 pc Curry Leaf (from one sprig)
2 pc Onion (medium, finely chopped)
1 pc Tomato (large, finely chopped)
1.5 tsp Salt (or to taste)
2 cup Water (approx, divided for grinding and gravy)
2 tbsp Coriander Leaf (chopped, for garnish)
Instructions
1
Boil and Prepare Eggs
Place 8 eggs in a pot, cover with cold water, and bring to a rolling boil. Reduce heat and simmer for 10 minutes.
Drain the hot water and immediately run cold water over the eggs 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 Masala Spices
Heat 1 tsp of coconut oil in a small pan over low-medium heat.
Add the dried red chillies, coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns.
Roast for 2-3 minutes, stirring constantly, until the spices are fragrant. Do not let them burn.
Add the garlic cloves and continue to roast for another minute until they are lightly golden.
Remove from heat and allow the mixture to cool completely.
3
Grind the Ghassi Masala
Transfer the cooled roasted spices to a high-speed blender or grinder jar.
Add the fresh grated coconut, turmeric powder, and tamarind paste.
Pour in about 1/2 cup of water and grind to a very smooth, thick paste. Scrape the sides as needed and add a little more water if necessary to achieve a fine consistency.
4
Prepare the Curry Base
Heat 2 tbsp of coconut oil in a kadai or heavy-bottomed pot over medium heat.
Add the mustard seeds and wait for them to splutter completely.
Add the curry leaves and sauté for 30 seconds until they turn crisp.
Add the finely chopped onions and cook for 7-8 minutes, stirring occasionally, until they are soft and golden brown.
Stir in the chopped tomato and cook for another 4-5 minutes until it breaks down and becomes mushy.
5
Cook the Masala and Form the Gravy
Add the ground ghassi masala paste to the pot. Sauté for 5-7 minutes on medium-low heat, stirring frequently, until the raw aroma disappears and oil begins to separate from the masala.
Pour in 1.5 cups of water (use the water to rinse the blender jar to get all the masala) and add salt. Stir well to combine.
Bring the curry to a gentle boil, then reduce the heat to a low simmer.
6
Simmer Eggs and Finish
Gently slide the slit hard-boiled eggs into the simmering gravy.
Stir carefully to coat the eggs without breaking them.
Cover the pot and let it simmer on low heat for 5-6 minutes to allow the eggs to absorb the flavors.
Turn off the heat, garnish with freshly chopped coriander leaves, and let the curry rest for 10 minutes before serving.
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.
