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A rich and aromatic Mangalorean egg curry featuring a creamy coconut base and a unique blend of roasted spices. This flavorful gassi is tangy, moderately spicy, and pairs perfectly with neer dosa or steamed rice.
For 4 servings
Prepare the eggs: Using a small knife, make 2-3 shallow slits on each hard-boiled egg. This helps them absorb the flavors of the curry. Set aside.
Roast the spices: Heat a small, dry pan over low-medium heat. Add the coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns. Roast for 2-3 minutes, stirring frequently, until they become fragrant. Add the Byadgi and Guntur red chilies and roast for another minute until they puff up slightly. Remove all spices from the pan and let them cool.
Grind the masala paste: In a high-speed blender or grinder jar, combine the cooled roasted spices, grated coconut, garlic cloves, turmeric powder, and tamarind paste. Add about 1/2 cup of water and grind to a very smooth, fine paste. Add a little more water if needed to facilitate grinding.
Sauté the aromatics: Heat 2 tablespoons of coconut oil in a heavy-bottomed pan or kadai over medium heat. Add the finely chopped onion and sauté for 5-6 minutes until it turns soft and light golden brown. Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
Cook the curry: Add the ground gassi masala paste to the pan. Sauté for 6-8 minutes, stirring continuously, until the masala is well-cooked, darkens slightly, and you see oil separating from the sides. Pour in the remaining 2 cups of water and add salt. Stir well to combine everything.
Simmer and add eggs: Bring the curry to a boil, then reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes to allow the flavors to meld. Gently slide the slit hard-boiled eggs into the simmering curry. Let them cook in the gravy for 2-3 minutes, gently spooning some curry over them.
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A rich and aromatic Mangalorean egg curry featuring a creamy coconut base and a unique blend of roasted spices. This flavorful gassi is tangy, moderately spicy, and pairs perfectly with neer dosa or steamed rice.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 375.14 calories per serving with 15.62g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the tempering (tadka): While the eggs are simmering, heat the remaining 1 tablespoon of coconut oil in a small tadka pan. Once hot, add the mustard seeds and let them splutter completely. Add the curry leaves and sauté for a few seconds until crisp. Immediately pour this tempering over the egg curry.
Garnish and serve: Garnish with fresh chopped coriander leaves. Serve the Egg Gassi hot with neer dosa, appam, sannas, or steamed rice.
Replace eggs with paneer cubes, boiled potatoes, mushrooms, or a mix of vegetables like cauliflower and green peas. Add them at the simmering stage.
This gassi masala is the base for the famous Mangalorean 'Kori Gassi' (Chicken Curry). You can also use prawns or fish.
For an even richer and creamier gravy, add 1/4 cup of thick coconut milk at the very end of cooking. Do not boil after adding it.
If you don't have coconut, you can create a similar thick gravy by grinding a paste of soaked cashews or poppy seeds, though this will alter the authentic Mangalorean taste.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Coconut provides medium-chain triglycerides (MCTs), a type of fat that is more easily digested and absorbed by the body, offering a quick source of energy.
The blend of spices like turmeric, black pepper, and coriander contains powerful antioxidants and anti-inflammatory compounds that help combat oxidative stress in the body.
The capsaicin in red chilies and piperine in black pepper can provide a temporary boost to your metabolism, aiding in calorie burning.
One serving of Egg Gassi contains approximately 350-400 calories. This is an estimate and can vary based on the size of the eggs and the amount of coconut and oil used.
Egg Gassi can be part of a healthy diet. It's rich in protein from eggs and contains beneficial compounds from spices like turmeric and pepper. However, it is also high in saturated fats from the coconut and coconut oil, so it should be consumed in moderation, especially for those monitoring their fat intake.
Traditionally, Egg Gassi is served with Mangalorean rice-based breads like Neer Dosa (a thin, lacy crepe), Appam (a soft, spongy pancake), or Sannas (steamed rice cakes). It also pairs wonderfully with plain steamed rice or chapati.
The coconut base is the defining characteristic of a 'gassi'. Making it without coconut would result in a different type of curry. For a creamy alternative, you could use a paste of soaked cashews, but the flavor profile will be significantly different from the authentic recipe.
Leftover Egg Gassi can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat it gently on the stovetop or in the microwave. The gravy will thicken upon cooling, so you may need to add a splash of water when reheating.
Yes, you can prepare the gassi masala paste ahead of time and store it in an airtight container in the refrigerator for up to 3 days or in the freezer for up to a month. This can significantly speed up the cooking process on a busy day.