Egg Drop Curry (Shiryachi Amti)

Instructions

1. 1

   Prepare the Masala Paste (approx. 12 minutes)

   • In a pan over low-medium heat, dry roast the grated coconut until it turns fragrant and light golden brown. Transfer to a plate and set aside.
   • In the same pan, heat 1 tbsp of oil. Add the thinly sliced medium onion and sauté until it turns deep golden brown and caramelized.
   • Add the garlic cloves and ginger piece, and sauté for another minute until fragrant.
   • Allow the mixture to cool completely. Transfer the roasted coconut, onion mixture, ginger, and garlic to a grinder. Add a few tablespoons of water and grind to a very smooth paste.
2. 2

   Create the Curry Base (approx. 8 minutes)

   • Heat the remaining 2 tbsp of oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Add the mustard seeds. Once they begin to splutter, add the cumin seeds and let them sizzle for 30 seconds.
   • Add the finely chopped small onion and sauté until it becomes soft and translucent, about 3-4 minutes.
   • Add the finely chopped tomato and cook until it turns soft and mushy, and oil starts to release from the sides, about 4-5 minutes.
3. 3