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 soft, savory flatbread from Gujarat made with whole wheat flour and fresh fenugreek leaves. Lightly spiced and incredibly versatile, these are perfect for breakfast, lunchboxes, or as a travel snack.
A classic Gujarati sweet and tangy raw mango pickle, cooked to a perfect jam-like consistency. This instant stovetop version captures the traditional sun-dried flavor in under an hour and is a perfect side for theplas, rotis, or parathas.
About Tameta Inda nu Shaak, Methi Thepla and Gujarati Aam Chundo
Aromatic, protein-packed Tameta Inda nu Shaak with warm Theplas. A soul-satisfying homestyle dinner!
This gujarati dish is perfect for dinner. With 637.46 calories and 23.87g of protein per serving, it's a high-fiber option 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.
258cal
8gprotein
39gcarbs
9gfat
Ingredients
1.5 cup Atta (Whole wheat flour)
0.25 cup Besan (Gram flour)
1 cup Fresh Methi Leaves (Tightly packed and finely chopped)
0.25 cup Plain Yogurt (Full-fat, at room temperature)
1 tsp Ginger-Garlic Paste
2 whole Green Chillies (Finely chopped, adjust to taste)
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (Use Kashmiri for mild heat and color)
1 tsp Coriander-Cumin Powder
0.25 tsp Asafoetida (Also known as Hing)
0.5 tsp Carom Seeds (Also known as Ajwain)
1 tsp Salt (Adjust to taste)
0.5 tsp Sugar (Optional, to balance bitterness)
2 tbsp Oil (For the dough)
0.25 cup Warm Water (As needed for kneading)
Instructions
1
Prepare the Dough (5 minutes)
In a large mixing bowl, combine atta, besan, turmeric powder, red chilli powder, coriander-cumin powder, asafoetida, carom seeds, salt, and optional sugar. Whisk thoroughly to ensure the spices are evenly distributed.
Add the finely chopped methi leaves, plain yogurt, ginger-garlic paste, green chillies, and 2 tablespoons of oil.
Using your fingertips, rub the wet ingredients into the flour mixture until it resembles coarse breadcrumbs. This step ensures the fat and moisture are well incorporated.
2
Knead and Rest the Dough (30 minutes)
Gradually add warm water, a little at a time, and begin to knead. The methi and yogurt will release moisture, so be cautious not to add too much water at once.
Knead for 6-8 minutes until you have a soft, smooth, and pliable dough. It should be softer than standard roti dough but not sticky.
Coat the dough with a few drops of oil, cover the bowl with a damp cloth or a lid, and let it rest for at least 20-30 minutes. This resting period is crucial for developing gluten and results in softer theplas.
3
Roll the Theplas (10 minutes)
After the dough has rested, knead it again for one minute.
500 g Raw Mango (Grated, preferably Rajapuri variety)
500 g Sugar (Use granulated white sugar)
1.5 tsp Salt
1 tsp Turmeric Powder
2 tsp Kashmiri Red Chili Powder (Adjust to your spice preference)
2 tsp Roasted Cumin Powder (Freshly roasted and ground is best)
Instructions
1
Prepare the Mangoes
Wash the raw mangoes thoroughly and pat them completely dry with a clean cloth.
Peel the skin and grate the mango flesh using a medium-sized grater, discarding the seed.
Measure the grated mango to ensure you have approximately 500g (about 4 cups).
2
Macerate the Mango
In a large, non-reactive bowl (glass or stainless steel), combine the grated mango, sugar, salt, and turmeric powder.
Mix everything together very well until the mango is fully coated.
Cover the bowl and let it rest for 20-30 minutes. This process, called maceration, allows the sugar to draw out moisture from the mango, creating a syrup.
3
Cook the Chundo
Transfer the entire mixture to a heavy-bottomed pan or kadai.
Turn the heat to low and begin cooking. Stir continuously as the sugar melts completely and the mixture becomes liquid.
Do not increase the heat, as this can cause the sugar to caramelize and burn.
4
Thicken to One-String Consistency
Continue to cook on low heat, stirring every few minutes, for about 20-25 minutes.
The mixture will gradually thicken, become glossy, and the mango shreds will turn translucent.
To check for doneness, perform the one-string consistency test: take a small drop of the syrup on a spoon, let it cool for 15-20 seconds, then touch it between your thumb and index finger. When you gently pull them apart, a single, stable thread should form.
5
Add Finishing Spices
Once the one-string consistency is achieved, immediately turn off the heat.
Let the chundo cool in the pan for 5 minutes. This prevents the spices from burning.
Add the Kashmiri red chili powder and roasted cumin powder. Stir well to distribute them evenly.
6
Cool and Store
Allow the Aam Chundo to cool down completely at room temperature. It will thicken further as it cools.
Once fully cooled, transfer it to a completely dry and sterilized airtight glass jar.
Store at room temperature. It has a shelf life of up to one year if stored properly.
Divide the dough into 12 equal-sized portions and roll each into a smooth ball.
Take one ball, flatten it, and lightly dust it with dry atta. Roll it out into a thin circle, about 6-7 inches in diameter. Theplas are traditionally rolled thinner than parathas for a softer texture.
4
Cook the Theplas (20 minutes)
Heat a tawa (griddle) over medium-high heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
Place a rolled thepla onto the hot tawa. Cook for about 30 seconds, until you see small bubbles forming on the surface.
Flip the thepla. Drizzle about ½ teaspoon of oil on and around its edges.
Cook for another 30-40 seconds, pressing down gently with a spatula to ensure even cooking, until golden-brown spots appear.
Flip it one last time, apply a little more oil if desired, and cook until the first side is also perfectly spotted. Avoid overcooking to keep them soft.
Remove from the tawa and place in a casserole dish or a container lined with a clean kitchen towel. This traps the steam and keeps the theplas soft. Repeat for all remaining dough balls.
5
Serve
Serve Methi Thepla warm or at room temperature with plain yogurt, chunda (sweet mango pickle), athanu (mixed pickle), or a hot cup of masala chai.
