A beloved Gujarati comfort food where eggs are gently poached in a tangy, sweet, and mildly spiced tomato gravy. This quick and easy one-pan curry is perfect for a weeknight dinner, best enjoyed with soft rotis or bhakri.
Prep10 min
Cook25 min
Servings4
Serving size: 1 serving(1 cup curry with 2 poached eggs)
348cal
17gprotein
21gcarbs
24g
Ingredients
8 whole Eggs (bring to room temperature before use)
500 g Tomatoes (about 4-5 medium, finely chopped or pureed)
A classic Gujarati flatbread, Rotli (or Phulka) is incredibly soft, thin, and puffs up beautifully. Made with just whole wheat flour, water, and a touch of salt, it's the perfect everyday bread to accompany any sabzi, dal, or curry.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Tameta ma Eeda nu Shaak, Rotli and Kachumber Salad
Tangy, protein-packed egg curry with soft rotis and refreshing salad. A quick, homestyle delight!
This gujarati dish is perfect for lunch. With 687.47 calories and 27.09g of protein per serving, it's a muscle-gain option for your meal plan.
fat
1 tsp Red Chili Powder (adjust to your spice preference)
1.5 tsp Dhana Jiru (coriander-cumin powder)
0.5 tsp Garam Masala
1 tsp Sugar (or jaggery, to balance tanginess)
1.25 tsp Salt (or to taste)
1 cup Water
3 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare the Tempering (Vaghar) and Sauté Aromatics
Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.
Add the mustard seeds and allow them to splutter completely, which takes about 30-45 seconds.
Add the cumin seeds and asafoetida. Sauté for another 15-20 seconds until the cumin seeds sizzle and become fragrant.
Add the finely chopped onion and sauté for 4-5 minutes, stirring occasionally, until they become soft and translucent.
2
Build the Tomato Gravy
Add the ginger-garlic paste and slit green chilies. Cook for about 1 minute until the raw aroma disappears.
Stir in the turmeric powder, red chili powder, and dhana jiru (coriander-cumin powder). Cook for 30 seconds to toast the spices.
Immediately add the chopped tomatoes (or puree). Mix well and cook for 8-10 minutes, stirring occasionally, until the tomatoes break down completely and oil begins to separate from the masala.
Pour in 1 cup of water, add salt and sugar. Stir everything together and bring the gravy to a gentle simmer. Let it simmer for 2-3 minutes to thicken slightly.
3
Poach the Eggs
Reduce the heat to low to ensure the gravy is barely simmering.
Using the back of a spoon, create 8 small indentations or 'wells' in the gravy, spaced apart.
Carefully crack one egg into a small bowl first, then gently slide it into one of the wells. Repeat for all 8 eggs. This prevents shell fragments and broken yolks.
Do not stir the curry from this point onwards.
Cover the pan with a tight-fitting lid and let the eggs poach undisturbed on low heat. For runny yolks, cook for 7-8 minutes. For jammy, soft-set yolks, cook for 9-10 minutes. For fully firm yolks, cook for 11-12 minutes.
4
Garnish and Serve
Once the eggs are cooked to your liking, turn off the heat.
Sprinkle the garam masala and freshly chopped coriander leaves over the top.
Keep the pan covered and let the curry rest for 2-3 minutes to allow the flavors to meld.
To serve, carefully spoon out one or two eggs along with a generous amount of the surrounding tomato gravy. Serve immediately with hot rotis, bhakri, or steamed rice.
292cal
8gprotein
44gcarbs
11gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed)
0.5 tsp Salt
1 tbsp Oil (Any neutral vegetable oil)
2 tbsp Ghee (Melted, for brushing)
Instructions
1
Prepare the Dough
In a large mixing bowl (parat), combine 2 cups of atta and 1/2 tsp of salt.
Add 1 tbsp of oil and mix it into the flour with your fingertips.
Gradually add lukewarm water, a little at a time, and begin to gather the flour to form a dough.
Knead for 8-10 minutes, pressing and stretching with the heel of your hand, until you have a soft, smooth, and pliable dough. It should be softer than puri dough but not sticky.
2
Rest the Dough
Cover the dough with a damp kitchen towel or a lid.
Let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, resulting in softer rotlis.
3
Divide and Roll
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, flatten it slightly, and dip it in the dry atta for dusting.
On a clean, flat surface (patlo/rolling board), roll the ball into a thin, even circle of about 6-7 inches in diameter. Use minimal flour for dusting to avoid making the rotli dry.
4
Cook the Rotli on the Tawa
Heat a tawa (griddle) over medium-high heat. It should be hot enough that a drop of water sizzles and evaporates instantly.
Carefully place the rolled rotli on the hot tawa. Cook for about 15-20 seconds, or until you see small bubbles forming on the surface.
Using tongs, flip the rotli. Cook the other side for about 30-40 seconds, until light brown spots appear.
5
Puff the Rotli on Direct Flame
Using tongs, carefully lift the rotli off the tawa and place it directly on a high gas flame.
The rotli will puff up like a balloon within seconds.
Immediately flip it to cook the other side on the flame for just 2-3 seconds.
Remove from the flame.
6
Finish and Serve
Place the hot, puffed rotli in a casserole or on a plate and immediately brush the top with melted ghee.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
