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A rich and aromatic Mangalorean egg curry made with a freshly ground paste of roasted spices and coconut. This flavorful dish, with its signature tangy and spicy notes, is perfect with neer dosa or steamed rice.
For 4 servings
Prepare the Eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10-12 minutes to hard-boil. Drain, cool in ice water, then peel. Make a few shallow slits on each egg with a knife to help them absorb the curry flavor. Set aside.
Roast the Spices: Heat a small, dry pan over low-medium flame. Add coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, and dry red chilies. Dry roast, stirring constantly, for 2-3 minutes until they become fragrant and slightly darker. Be careful not to burn them. Remove from heat and let cool completely.
Grind the Masala Paste: Transfer the cooled roasted spices to a grinder jar. Add the grated coconut, garlic cloves, turmeric powder, and tamarind paste. Pour in about 1/2 cup of water and grind to a very smooth, fine paste. Scrape down the sides and add a little more water if needed for a smooth consistency.
Cook the Curry Base: Heat 2 tbsp of coconut oil in a heavy-bottomed pan or kadai over medium heat. Add the large chopped onion and sauté for 6-7 minutes until soft and golden. Add the chopped tomato and cook for another 4-5 minutes until it turns soft and mushy.
Sauté the Masala and Simmer: Add the ground masala paste to the pan. Stir well and cook for 5-7 minutes, until the raw aroma disappears and you see oil separating from the masala. Pour in 1.5 cups of water and add salt. Mix well, bring to a boil, then reduce heat to low. Let it simmer for 8-10 minutes for the flavors to meld.
Add Eggs: Gently slide the slit hard-boiled eggs into the simmering curry. Let them cook in the gravy for another 2-3 minutes to absorb the flavors. Turn off the heat.
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A rich and aromatic Mangalorean egg curry made with a freshly ground paste of roasted spices and coconut. This flavorful dish, with its signature tangy and spicy notes, is perfect with neer dosa or steamed rice.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 376.48 calories per serving with 15.64g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Tempering (Tadka): In a small separate pan, heat the remaining 1 tbsp of coconut oil over medium-high heat. Add the mustard seeds and let them splutter. Add the thinly sliced small onion and fry until golden brown and crisp. Finally, add the curry leaves and fry for a few seconds until crisp.
Finish and Serve: Pour the hot tempering over the egg curry. Give it a gentle stir. Serve hot with neer dosa, appam, or steamed rice.
Replace the eggs with boiled potatoes, cubed firm tofu, or a can of chickpeas. Add them at the same stage as the eggs.
This ghassi masala is excellent with chicken or prawns. Sauté the protein after the onions and tomatoes, before adding the masala paste.
For a richer, creamier curry, stir in 1/4 cup of thick coconut milk at the very end of cooking, just before adding the tempering. Do not boil after adding it.
Eggs are an excellent source of high-quality protein, which is essential for muscle repair, immune function, and maintaining healthy skin and hair.
The blend of spices like turmeric, black pepper, and coriander contains powerful antioxidants and anti-inflammatory compounds that can help combat oxidative stress in the body.
Coconut provides medium-chain triglycerides (MCTs), a type of fat that is easily digested and converted into energy, supporting metabolic health.
One serving of Egg Ghassi (approximately 1.25 cups) contains an estimated 400-450 calories. This can vary based on the size of the eggs and the amount of coconut and oil used.
Egg Ghassi is a nutritious dish, rich in protein from eggs and beneficial compounds from spices like turmeric. However, it is also high in saturated fat from coconut and coconut oil, so it's best enjoyed in moderation as part of a balanced diet.
Absolutely! This curry tastes even better the next day as the flavors deepen and meld together. Store it in an airtight container in the refrigerator for up to 2 days and reheat gently before serving.
For a tangy flavor, you can substitute 1 teaspoon of tamarind paste with 1.5 teaspoons of lemon juice or 1/2 teaspoon of amchur (dry mango powder). Add these substitutes towards the end of cooking. However, tamarind provides the most authentic Mangalorean taste.
To balance excessive spiciness, you can stir in a tablespoon of thick coconut milk or a small pinch of jaggery/sugar. Serving the curry with plain yogurt or raita on the side also helps cool the palate.