A rustic and flavorful Sindhi egg curry where hard-boiled eggs are simmered in a savory onion and tomato masala. It's a popular breakfast dish, perfect for mopping up with warm pav or roti.
Prep15 min
Cook25 min
Servings4
Serving size: 1 serving(1 cup of curry with 2 hard-boiled eggs)
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
Crispy, double-fried potato slices tossed in a tangy and spicy masala. This classic Sindhi snack is incredibly addictive and makes a perfect side dish for any meal.
Perfectly spiced Seyal Anda with soft phulkas and crispy Aloo Tuk – protein-packed & energy-giving!
This sindhi dish is perfect for lunch or dinner. With 779.49 calories and 25.700000000000003g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Salt (or to taste)
1 cup Water (use hot water for best results)
0.5 tsp Garam Masala
3 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Boil and Prepare the Eggs
Place the eggs in a saucepan and cover with cold water by at least one inch. Bring to a rolling boil over high heat.
Once boiling, turn off the heat, cover the pan, and let the eggs stand for 10-12 minutes.
Immediately transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool for 5 minutes.
Peel the eggs, slice them in half lengthwise, and make a few shallow slits on the white part to help them absorb the gravy. Set aside.
2
Sauté Aromatics and Build the Masala Base
Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they turn a deep golden brown. This step is crucial for the authentic 'Seyal' flavor.
Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw smell disappears.
3
Cook Tomatoes and Spices
Add the finely chopped tomatoes to the pan. Cook for 6-8 minutes, stirring and mashing with the back of your spoon, until they break down completely and become soft and pulpy.
Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, and salt. Stir well and cook for 1-2 minutes until the spices are aromatic and oil begins to separate from the masala.
4
Create the Gravy and Simmer
Pour in 1 cup of hot water, stirring continuously to combine everything into a cohesive gravy. Bring the mixture to a gentle simmer.
Cook for 3-4 minutes, allowing the gravy to thicken to your desired consistency.
5
Add Eggs and Finish the Dish
Gently place the halved hard-boiled eggs into the simmering gravy, with the yolk side facing up to prevent it from crumbling.
Spoon some of the hot gravy over the eggs to coat them well.
Sprinkle the garam masala over the top. Cover the pan and let it simmer on low heat for 2-3 minutes, allowing the eggs to absorb the flavors.
Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
1 tsp Red Chili Powder (adjust to spice preference)
0.25 tsp Turmeric Powder
1.5 tsp Coriander Powder
1 tsp Amchur Powder (dried mango powder)
0.5 tsp Chaat Masala (for garnish)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
First Fry the Potatoes
Wash and scrub the baby potatoes thoroughly. Pat them completely dry with a kitchen towel; any moisture will cause the oil to splatter.
Heat the oil in a kadai or deep pan over medium heat. To check if the oil is ready, drop a small piece of potato in; it should sizzle and rise to the surface.
Carefully add the potatoes to the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
Fry for 10-12 minutes, stirring occasionally, until the potatoes are cooked through and tender. You can test this by piercing one with a knife; it should go in easily.
Using a slotted spoon, remove the potatoes from the oil and place them on a plate to cool for 5-7 minutes, just until they are cool enough to handle.
2
Flatten and Second Fry
Take each warm potato and place it on a flat surface like a cutting board.
Gently press down with the base of a small bowl or your palm to flatten it into a thick disc, about 1/2-inch thick. Be careful not to mash it completely.
Increase the heat of the oil to medium-high.
Carefully slide the flattened potatoes back into the hot oil, again frying in batches to maintain the oil temperature.
