A comforting Gujarati egg curry where hard-boiled eggs are simmered in a tangy, sweet, and lightly spiced tomato gravy. A perfect weeknight meal with rotis or rice.
Prep15 min
Cook25 min
Servings4
Serving size: 1 cup(1 cup curry with 2 boiled eggs)
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.
A refreshing and savory yogurt-based drink, spiced with roasted cumin, fresh herbs, and a hint of ginger. This traditional Indian buttermilk is the perfect cooling beverage to aid digestion and beat the summer heat.
This gujarati dish is perfect for dinner. With 644.53 calories and 26.86g of protein per serving, it's a nutritious choice for your meal plan.
fat
Turmeric Powder
1 tsp Kashmiri Red Chili Powder (For color and mild heat, adjust to taste)
1.5 tsp Dhana Jeeru (Coriander-cumin powder)
1 tsp Salt (Adjust to taste)
1 tsp Jaggery (Grated, or substitute with sugar)
1.5 cup Water (Use hot water for best results)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Eggs
Place eggs in a single layer in a saucepan and cover with cold water by at least 1 inch.
Bring to a rolling boil over high heat. Once boiling, cover the pan, turn off the heat, and let it stand for 10-12 minutes.
Carefully drain the hot water and transfer the eggs to an ice bath or run under cold water until cool enough to handle.
Peel the hard-boiled eggs and gently make 2-3 shallow diagonal slits on each one. This helps them absorb the gravy's flavor. Set aside.
2
Make the Tempering (Vaghar)
Heat oil in a kadai or a wide pan over medium heat.
Once the oil is hot, add the rai (mustard seeds) and let them splutter completely.
Add the jeera (cumin seeds) and hing (asafoetida). Sauté for about 30 seconds until the cumin seeds sizzle and become fragrant.
Add the finely chopped onions and sauté for 6-8 minutes, stirring occasionally, until they are soft and light golden brown.
3
Build the Gravy Base
Add the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
Pour in the tomato puree. Cook for 7-8 minutes, stirring frequently, until the mixture thickens and you see oil separating from the sides.
Add the turmeric powder, Kashmiri red chili powder, dhana jeeru, and salt. Mix well and cook the spices for another minute.
4
Simmer the Curry
Add 1.5 cups of hot water and the grated jaggery. Stir until the jaggery dissolves completely.
Bring the gravy to a gentle boil. Then, reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes to allow the flavors to meld together.
Gently slide the slit hard-boiled eggs into the simmering gravy.
Continue to simmer, uncovered, for another 3-4 minutes, allowing the eggs to heat through and soak up the flavors. Do not overcook.
5
Finish and Serve
Sprinkle the garam masala over the curry and give it a final gentle stir.
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the curry rest for 5-10 minutes before serving. This helps the flavors deepen.
Serve hot with phulka rotis, parathas, or steamed basmati rice.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup jowar atta
1.5 cup hot water (for kneading)
0.75 tsp salt
2 tbsp ghee (optional, for serving)
Instructions
1
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.
2
Divide the dough into equal portions.
3
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.
4
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.
5
Serve the Jowar Bhakri immediately, smearing a little ghee on top if you like.
0.25 tsp Hing (Asafoetida, for optional tempering)
5 pc Curry Leaves (For optional tempering)
Instructions
1
Blend the Chaas Base
In a large blender jar, combine the curd, chilled water, chopped coriander leaves, mint leaves, ginger, and green chili (if using).
Add the roasted cumin powder, kala namak, chaat masala, and salt.
Blend on high for 45-60 seconds until the mixture is completely smooth and slightly frothy on top.
2
Prepare the Tempering (Tadka - Optional)
Heat ghee in a small tadka pan over medium heat. The ghee is ready when a mustard seed sizzles upon contact.
Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Turn off the heat and immediately add the hing and curry leaves. Be cautious as the leaves will crackle. Swirl the pan for 10 seconds until the leaves are crisp.
3
Combine and Chill
Pour the hot tempering directly into the blended chaas. You will hear a satisfying sizzle. Stir well to incorporate the aromatic flavors.
For the best taste, cover and refrigerate the chaas for at least 30 minutes. This allows the flavors to meld together beautifully.
