non-vegetariandairy-free
maharashtrian
Malvani Mutton Curry, Maharashtrian Amboli and Sol Kadhi
Aromatic Malvani mutton with fluffy amboli & tangy solkadhi – a protein-packed, soul-satisfying feast!
65 min
894 cal
49gProtein
66gCarbs
51gFat
3Recipes
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Protein-packed Savji Egg Curry with wholesome Jowar Bhakri – a perfectly spiced, energy-giving meal!
A fiery and aromatic egg curry from the Vidarbha region of Maharashtra. Hard-boiled eggs are simmered in a rich, dark gravy made with a special blend of roasted spices, creating a truly unforgettable and spicy dish.
Serving size: 1 cup
A rustic, gluten-free flatbread from Maharashtra made with sorghum flour. This wholesome bhakri is traditionally patted by hand and cooked on a griddle until it puffs up beautifully. Perfect with spicy curries or chutneys.
Serving size: 2 pieces
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Protein-packed Savji Egg Curry with wholesome Jowar Bhakri – a perfectly spiced, energy-giving meal!
This maharashtrian dish is perfect for dinner. With 669.24 calories and 24.359999999999996g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Savji Masala. In a pan over low heat, dry roast the grated coconut until it turns light golden and aromatic, about 2-3 minutes. Remove and set aside. In the same pan, add coriander seeds, cumin seeds, peppercorns, cloves, cinnamon, black cardamom, bay leaf, and stone flower. Roast for 2-3 minutes until fragrant. Finally, add the sesame seeds and roast for 30 seconds more. Let all roasted ingredients cool completely.
Grind the Masala Paste. Transfer the cooled roasted spices and coconut to a grinder jar. Grind into a fine powder. Add 3-4 tablespoons of water and grind again to form a thick, smooth paste. Set this Savji masala paste aside.
Prepare the Onion Base. Heat the oil in a heavy-bottomed pan (kadai) over medium heat. Add the sliced onions and fry, stirring frequently, for 12-15 minutes until they are deep brown (almost black, but not burnt). This step is crucial for the curry's color and flavor. Remove the fried onions with a slotted spoon, leaving the oil in the pan. Let them cool slightly, then grind into a smooth paste without adding any water.
Cook the Gravy. Reheat the oil in the same pan. Add the ground onion paste and sauté for 2 minutes. Add the ginger-garlic paste and cook for another 2 minutes until the raw aroma disappears. Now, add the prepared Savji masala paste. Cook on low-medium heat for 6-8 minutes, stirring constantly, until the paste darkens and oil starts to separate from the sides.
Simmer the Curry. Stir in the turmeric powder, Kashmiri red chilli powder, and regular red chilli powder. Cook for 1 minute. Slowly pour in 2 cups of hot water, stirring continuously to avoid lumps. Add salt, mix well, and bring the gravy to a boil. Reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes until the gravy thickens and a layer of oil (tarri) floats on top.
Add Eggs and Finish. While the gravy simmers, make a few shallow slits on each hard-boiled egg. Gently add the slit eggs to the simmering gravy. Cover and cook for another 5 minutes on low heat to allow the eggs to absorb the flavors. Turn off the heat, garnish with freshly chopped coriander leaves, and let it rest for 10 minutes before serving.
Prepare the dough: In a large bowl, mix together the jowar flour and salt. Gradually pour in the hot water while mixing with a spoon. The water should be hot but manageable to touch. Once the flour comes together, knead it with the heel of your palm for 5-7 minutes until you get a smooth, soft, and pliable dough. It should not be sticky. Cover the dough with a damp cloth and let it rest for 10 minutes.
Divide the dough into equal portions.
Pat the bhakri: Take one portion of the dough and roll it into a smooth ball. Sprinkle some dry jowar flour on a clean, flat surface or a chakla (rolling board). Place the dough ball on the floured surface and gently flatten it with your palm. Using your fingers and palm, start patting the dough, rotating it simultaneously to form an even, thin circle of about 5-6 inches in diameter. Dust with more flour as needed to prevent sticking.
Cook the bhakri: Heat a cast iron tawa or griddle over medium-high heat. It should be hot before you place the bhakri on it. Carefully lift the patted bhakri and place it on the hot tawa. Sprinkle a little water on the top surface and spread it evenly with your fingers. Cook for about 1 minute, until the water evaporates and the top looks dry. Flip the bhakri and cook the other side for another 1-2 minutes, until light brown spots appear. Using tongs, lift the bhakri and place it directly on a medium flame. It will puff up like a balloon. Flip and cook the other side on the direct flame for a few seconds. Avoid burning it. Repeat the process for all the remaining dough balls.
Serve the Jowar Bhakri immediately, smearing a little ghee on top if you like.
Serving size: 0.5 cup
Prepare the Onions
Soak for Crispness
Drain and Dry
Season and Toss
Serve Immediately