A comforting and simple curry where hard-boiled eggs are simmered in a rich, tangy onion-tomato gravy. This quick and flavorful dish is a staple in many Indian homes, perfect with rice or roti.
Prep15 min
Cook25 min
Servings4
Serving size: 1 cup(1 serving contains 2 eggs and curry)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A simple yet delicious Andhra-style stir-fry featuring ivy gourd cooked until tender and crisp. A nutty, spicy peanut powder added at the end makes this dish an irresistible side for rice and sambar.
A refreshing and savory spiced buttermilk from Andhra, perfect for cooling down on a hot day. This traditional drink is lightly spiced with ginger, green chilies, and a fragrant tempering of mustard seeds and curry leaves.
About Tomato Egg Curry, Steamed Basmati Rice, Dondakaya Fry and Majjiga
Aromatic, protein-rich Tomato Egg Curry with rice, crisp Dondakaya Fry & gut-friendly Majjiga. Pure delight!
This andhra dish is perfect for dinner. With 865.0799999999999 calories and 29.46g of protein per serving, it's a muscle-gain option for your meal plan.
fat
0.75 tsp Garam Masala
1.25 tsp Salt (adjust to taste)
1.5 cup Water
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Eggs
Place 8 eggs in a saucepan and cover with cold water by at least 1 inch.
Bring the water to a rolling boil over high heat. Once boiling, cover the pan, turn off the heat, and let it stand for 10-12 minutes.
Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water to stop the cooking process.
Once cool enough to handle, peel the eggs and make 2-3 shallow slits on each one with a knife. Set aside.
2
Sauté Aromatics
Heat oil in a wide pan or kadai over medium heat.
Add the cumin seeds and allow them to splutter for about 30 seconds.
Add the finely chopped onions and sauté for 6-8 minutes, until they turn soft and golden brown.
Add the ginger-garlic paste and slit green chillies. Sauté for another minute until the raw aroma disappears.
3
Cook the Masala
Reduce the heat to low. Add the turmeric powder, red chilli powder, and coriander powder. Stir for 30 seconds until fragrant.
Pour in the tomato puree and add the salt. Mix everything well.
Cook the masala over medium heat, stirring occasionally, for 8-10 minutes until it thickens and you see oil separating from the sides of the pan.
4
Simmer the Curry
Add 1.5 cups of water to the cooked masala and stir to combine. Bring the gravy to a boil.
Gently slide the hard-boiled eggs into the gravy.
Reduce the heat to low, cover the pan, and let the curry simmer for 5-7 minutes. This allows the eggs to absorb the flavors.
5
Garnish and Serve
Turn off the heat and stir in the garam masala powder.
Garnish with freshly chopped coriander leaves.
Let the curry rest for 5 minutes before serving. Serve hot with steamed rice, roti, or naan.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
500 g Ivy Gourd (washed and sliced into thin rounds)
3 tbsp Vegetable Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 tsp Urad Dal
1 tsp Chana Dal
3 count Dried Red Chilies (broken into halves)
10 count Curry Leaves
0.25 tsp Asafoetida
1 medium Onion (finely chopped)
0.5 tsp Turmeric Powder
1 tsp Salt (adjust to taste)
0.25 cup Peanuts (for the powder)
4 cloves Garlic Cloves (for the powder)
1.5 tsp Red Chili Powder (adjust to taste, for the powder)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Peanut Powder
In a small, dry pan over low-medium heat, roast the peanuts for 4-5 minutes, stirring frequently, until they are golden brown and aromatic. Be careful not to burn them.
Remove the peanuts from the pan and let them cool completely.
Once cooled, transfer the roasted peanuts, garlic cloves, and red chili powder to a small grinder or spice mill.
Pulse a few times to create a coarse powder. Avoid over-grinding, which can turn it into a paste.
2
Prepare the Tempering (Tadka)
Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.
Add the mustard seeds and allow them to splutter completely.
Add the cumin seeds, urad dal, and chana dal. Sauté for about 1 minute until the dals turn a light golden color.
Add the broken dried red chilies, curry leaves, and asafoetida. Sauté for another 30 seconds until the curry leaves are crisp and the mixture is fragrant.
1.5 cup Plain Curd (Slightly sour curd provides the best flavor)
2.5 cup Chilled Water
1 tsp Ginger (Finely grated)
2 pcs Green Chili (Slit lengthwise, adjust to taste)
2 tbsp Coriander Leaves (Finely chopped)
1 tsp Salt (Or to taste)
2 tsp Vegetable Oil
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
0.25 tsp Hing
10 pcs Curry Leaves (Fresh leaves)
Instructions
1
Prepare the Buttermilk Base
In a large pitcher or bowl, add the plain curd and whisk vigorously until it is completely smooth and free of lumps. This should take about 1-2 minutes.
Gradually pour in the chilled water while continuing to whisk. This creates a smooth, uniform consistency without any separation.
Stir in the grated ginger, slit green chilies, chopped coriander leaves, and salt. Mix well and set aside.
2
Prepare the Tempering (Tadka)
Heat the vegetable oil in a small tadka pan or skillet over medium heat.
Once the oil is hot, add the mustard seeds. Wait for them to splutter and pop, which should take about 30 seconds.
Immediately add the cumin seeds, hing, and fresh curry leaves. Be careful as the curry leaves will sizzle. Sauté for another 20-30 seconds until the leaves are crisp and aromatic.
3
Combine and Chill
Remove the tempering from the heat and let it cool for about 30-60 seconds. This crucial step prevents the buttermilk from curdling.
Carefully pour the slightly cooled tempering into the prepared buttermilk mixture. Stir well to infuse the flavors throughout the drink.
Add the finely chopped onion to the pan and sauté for 3-4 minutes until it becomes soft and translucent.
Add the sliced ivy gourd (dondakaya) and turmeric powder. Mix everything thoroughly to ensure the gourd is well-coated with the tempering and spices.
Cover the pan with a lid and reduce the heat to low. Cook for 15-20 minutes, stirring every 5 minutes to prevent sticking. The gourd should be tender when pierced with a fork.
Once tender, remove the lid, add the salt, and increase the heat to medium. Continue to stir-fry for 5-8 minutes, allowing the moisture to evaporate and the pieces to become slightly crisp and browned at the edges.
4
Finish and Serve
Reduce the heat to low and sprinkle the prepared peanut powder over the cooked ivy gourd.
Gently toss everything together to coat the pieces evenly. Cook for 2 more minutes, allowing the flavors to meld.
Turn off the heat and garnish with freshly chopped coriander leaves.
Serve the Dondakaya Fry hot as a side dish with steamed rice and sambar, rasam, or dal.
For the best taste, cover and refrigerate the Majjiga for at least 30 minutes. This allows the flavors to meld together beautifully.
Serve chilled as a refreshing accompaniment to a meal or as a standalone drink.
