Egg Ghugni

1. 1
   boil · ~10 min

   Boil the eggs and potato.

   1.Place eggs in a saucepan, cover with water, and boil for 10 minutes.

   2.In a separate pot, boil the cubed potato until just tender (5-6 min).

   3.Cool the eggs under running water, peel, and set aside. Drain the potatoes.

   TIPAdd a pinch of salt to the water when boiling eggs to prevent cracking.
2. 2
   pressure cook · ~20 min

   Pressure cook the soaked white peas.

   1.Drain the soaked white peas and add them to a pressure cooker.

   2.Add 1 cup water and a pinch of salt.

   3.Cook on medium heat for 3-4 whistles until soft but not mushy.

   4.Allow the pressure to release naturally. Set aside.

   TIPThe peas should hold their shape but mash easily between your fingers.
3. 3
   prep · ~2 min

   Slit the boiled eggs and prep the tamarind.

   1.Make 2-3 shallow lengthwise slits on each boiled egg with a knife.

   2.Dissolve the tamarind paste in 2 tablespoons of warm water.
4. 4
   temper · ~2 min

   Temper the whole spices in mustard oil.

   1.Heat mustard oil in a kadai over medium heat until just smoking.

   2.Add bay leaf, dried red chilies, and cumin seeds.

   3.Let cumin seeds splutter and chilies darken slightly (20-30 seconds).

   TIPMustard oil must reach its smoking point to lose its raw pungency.
5. 5
   saute · ~12 min

   Build the onion-tomato base.

   1.Add chopped onions and sauté until deep golden brown (7-8 min).

   2.Add ginger paste and garlic paste. Sauté until the raw aroma fades (1 min).

   3.Add chopped tomatoes and slit green chilies. Cook until tomatoes soften and oil separates (4-5 min).

   TIPA deep browning on the onions is key to the sweet-savory base of the curry.
6. 6
   saute · ~1 min

   Bloom the spice powders.

   1.Lower the heat to prevent burning.

   2.Add turmeric powder, red chili powder, and cumin powder.

   3.Stir continuously and cook for 30 seconds until fragrant.

   TIPKeep the heat low—dry spices burn easily and turn the gravy bitter.
7. 7
   simmer · ~15 min

   Simmer the peas in the gravy.

   1.Add the boiled white peas and potatoes to the kadai. Stir well to coat in spices.

   2.Pour in 1.5 cups of water and add salt. Mix well.

   3.Bring to a boil, then simmer covered for 15 minutes, stirring occasionally.

   4.Mash some peas against the pan to thicken the gravy naturally.

   TIPMashing a few peas releases starch and gives the ghugni its signature thick gravy.
8. 8
   simmer · ~5 min

   Add eggs and finish the curry.

   1.Add the slit boiled eggs and dissolved tamarind paste to the gravy.

   2.Simmer uncovered for 5 minutes, allowing the gravy to coat the eggs.

   3.Sprinkle garam masala on top and mix gently.
9. 9
   garnish

   Garnish with cilantro, lemon juice, and serve hot.

   1.Turn off the heat. Sprinkle chopped coriander leaves.

   2.Squeeze lemon juice over the top just before serving.

   TIPA final squeeze of lemon brightens the rich, earthy flavors of the dish.

Cuisines we love