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A delightful egg curry with a unique sweet, tangy, and savory flavor profile from Gujarat. Hard-boiled eggs are simmered in a rich tomato-onion gravy thickened with chickpea flour.
For 4 servings
Prepare the Eggs
Sauté Aromatics and Build the Base
Cook the Masala
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A delightful egg curry with a unique sweet, tangy, and savory flavor profile from Gujarat. Hard-boiled eggs are simmered in a rich tomato-onion gravy thickened with chickpea flour.
This gujarati recipe takes 45 minutes to prepare and yields 4 servings. At 319.87 calories per serving with 16.04g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Thicken with Besan Slurry
Simmer the Curry
Finish and Garnish
Replace the eggs with 4 medium-sized boiled and cubed potatoes to make 'Bateta nu Shaak' (Gujarati Potato Curry). Add the potatoes at the same stage as the eggs.
Add 2 tablespoons of coarsely crushed roasted peanuts along with the powdered spices for a nutty flavor and crunchy texture, which is common in Gujarati cuisine.
Substitute the lemon juice with 1 tablespoon of tamarind pulp for a deeper, more complex tangy flavor.
For a richer, creamier texture, add 2 tablespoons of full-fat yogurt (curd) after cooking the tomatoes. Whisk the yogurt well and add it on low heat to prevent curdling.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The use of traditional spices like cumin, coriander, and hing (asafoetida) can help stimulate digestive enzymes and improve gut health.
Tomatoes are rich in lycopene, and spices like turmeric contain curcumin, both of which are powerful antioxidants that help combat cellular damage.
One serving of Gujarati Egg Curry contains approximately 300-350 calories, depending on the amount of oil used and the size of the eggs.
Yes, it can be a healthy dish. It's a great source of high-quality protein from eggs. The gravy contains beneficial spices like turmeric and ginger. To make it healthier, you can reduce the amount of oil and salt.
Yes, you can prepare the gravy a day in advance and store it in the refrigerator. When ready to serve, reheat the gravy and add freshly boiled eggs to it. This prevents the eggs from becoming tough.
If you get lumps after adding the besan slurry, use a whisk to vigorously break them down. If that doesn't work, you can pass the gravy through a sieve before adding the eggs.
This curry pairs beautifully with soft rotis (phulka), parathas, or theplas. It also goes well with steamed rice or jeera rice.