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A flavor-packed South Indian dish where hard-boiled eggs are simmered in a spicy, tangy onion-tomato masala. This semi-dry curry is incredibly versatile, pairing perfectly with rice, roti, or dosa.
For 4 servings
Prepare the Eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain and transfer to an ice bath to cool. Once cool, peel the eggs and make 2-3 shallow slits on each one. This helps the masala penetrate the eggs. Set aside.
Sauté Aromatics: Heat sesame oil in a wide, heavy-bottomed pan over medium heat. Add the mustard seeds and let them splutter. Add the urad dal (if using) and curry leaves, and sauté for 30 seconds until the dal turns light golden.
Build the Masala Base: Add the finely chopped onions to the pan. Sauté for 8-10 minutes, stirring occasionally, until they are deep golden brown. This caramelization is key to the thokku's flavor. Add the ginger-garlic paste and slit green chilies, and cook for another 1-2 minutes until the raw smell disappears.
Cook Tomatoes and Spices: Add the chopped tomatoes and salt. Cook for 6-8 minutes, stirring and mashing the tomatoes, until they become soft and pulpy, and oil begins to separate from the masala. Reduce the heat to low, then add the turmeric powder, red chili powder, and coriander powder. Stir well and cook for 1 minute until the spices are fragrant.
Simmer the Thokku: Pour in 1/2 cup of water, mix everything together, and bring it to a simmer. Let it cook for 3-4 minutes, allowing the masala to thicken into a semi-dry 'thokku' consistency.
Combine with Eggs: Gently place the slit hard-boiled eggs into the pan. Carefully toss to coat the eggs evenly with the masala, being careful not to break them. Cover the pan and let it simmer on low heat for 5 minutes. This allows the eggs to absorb the rich flavors.
A flavor-packed South Indian dish where hard-boiled eggs are simmered in a spicy, tangy onion-tomato masala. This semi-dry curry is incredibly versatile, pairing perfectly with rice, roti, or dosa.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 305.81 calories per serving with 15.14g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Garnish and Serve: Turn off the heat and stir in the garam masala. Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving. Serve the Egg Thokku hot with chapati, dosa, or steamed rice.
Replace eggs with pan-fried paneer cubes, firm tofu, or boiled chickpeas for a vegetarian version. Adjust simmering time accordingly.
For a gravy-style curry, add 1/2 cup of thin coconut milk or more water in step 5 and simmer until it reaches your desired consistency.
Add 1 teaspoon of fennel powder (saunf) along with the other spice powders for a different aroma and flavor profile.
Incorporate sautéed bell peppers (capsicum) or green peas along with the tomatoes for added texture and nutrition.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
The base of onion, tomato, garlic, and spices like turmeric is packed with antioxidants like lycopene and curcumin, which help combat oxidative stress and inflammation in the body.
Spices like green chilies and red chili powder contain capsaicin, a compound known to slightly boost metabolism and aid in fat burning.
Eggs are a good source of Vitamin D and phosphorus, both of which are crucial for maintaining strong and healthy bones.
One serving of Egg Thokku (approximately 2 eggs with masala) contains around 300-350 calories, depending on the amount of oil used and the size of the eggs.
Yes, Egg Thokku is a healthy dish. It's an excellent source of high-quality protein from eggs and contains beneficial compounds from spices like turmeric and aromatics like onion and garlic. Using a moderate amount of healthy oil like sesame oil adds to its nutritional value.
Store leftover Egg Thokku in an airtight container in the refrigerator for up to 2-3 days. The flavors tend to deepen overnight, making it even more delicious the next day. Reheat gently on the stovetop or in the microwave.
Egg Thokku is very versatile. It pairs wonderfully with South Indian staples like dosa, idiyappam, and appam. It's also excellent with chapati, roti, paratha, or simply mixed with steamed rice.
To make a vegan version, you can replace the eggs with firm tofu, boiled potatoes, or mushrooms. Sauté your chosen substitute until golden before adding it to the thokku masala.
If the tomatoes make the dish too tangy, you can balance the flavor by adding a small pinch of sugar or jaggery. This will cut through the acidity without making the dish sweet.
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