Hirva Vatan Anda Curry
A homestyle Maharashtrian egg curry with a fresh green masala of coriander, coconut, mint, and green chilies. The gravy is lively, fragrant, and lightly creamy, making it perfect with chapati or steamed rice.
For 4 servings
- boil · ~15 min
Boil and peel the eggs.
Place the eggs in a pot with water, bring to a boil, then cook until hard-boiled. Cool, peel, and keep them ready for the curry.
- prep · ~5 min
Make the hirva vatan paste.
1.Add coriander leaves, mint, coconut, green chili, ginger, garlic, and 0.5 cup water to a blender.2.Grind to a smooth green paste.3.Set the paste aside. - temper · ~1 min
Make the tempering.
1.Heat oil in a pan over medium heat.2.Add mustard seeds and let them splutter.3.Add cumin seeds and cook for a few seconds until fragrant. - saute · ~10 min
Cook the onion and tomato base.
1.Add chopped onion and cook until soft and lightly golden.2.Add tomato and cook until it turns soft and pulpy.3.Stir in turmeric powder, red chili powder, garam masala, and salt. - saute · ~7 min
Cook the green masala.
Add the prepared green paste to the pan and cook on medium-low heat until the raw smell fades and the oil starts to show at the edges.
TIPKeep the heat medium-low so the fresh herbs stay green and do not darken too much. - simmer · ~8 min
Add water and simmer the gravy.
Pour in the remaining water and mix well. Bring the curry to a gentle simmer and cook until the gravy is smooth and lightly thickened.
- simmer · ~5 min
Add the eggs and finish the curry.
Make light slits on the boiled eggs and add them to the gravy. Simmer for a few minutes so they absorb the green masala, then stir in lemon juice.
- serve
Serve hot with chapati or steamed rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Make 2-3 shallow slits in each boiled egg so the hirva gravy seasons the whites instead of sitting only on the surface.
- 2Grind the green paste with just enough water to keep it thick; a watery paste dulls the curry's fresh, punchy flavor.
- 3Cook the green masala on medium-low only until the raw smell disappears and oil peeks out, or the herbs can lose their bright color.
- 4Let the onion turn lightly golden before adding tomato; this gives the curry sweetness and balances the sharp green chili-mint notes.
- 5Add lemon juice only after switching off or at the very end so the fresh coriander-mint flavor stays lively.
- 6This curry tastes even better after a short rest, so make it 30 minutes ahead if serving with chapati or rice.
- 7Refrigerate leftovers up to 2 days and reheat gently; hard boiling after adding eggs can make them rubbery.
Adapt it for your goals.
Spicier
Increase green chilies and the red chili powder slightly for a sharper, hotter curry that still keeps the fresh herbal character.
low oilLow-oil
Use less oil and cook the onion-tomato base a little longer with splashes of water; good if you want a lighter everyday curry.
paneerPaneer
Replace boiled eggs with paneer cubes for a vegetarian version that pairs especially well with the mint-coriander gravy.
thicker gravyThicker-gravy
Use a little less water while simmering for a richer, clingier masala that works beautifully with chapati or bhakri.
Why this is on our healthy list.
Good Protein from Eggs
Boiled eggs make this curry filling and satisfying, while also adding important protein to the meal.
Herb-Rich Green Masala
Coriander, mint, ginger, and garlic add freshness along with beneficial plant compounds and aromatic depth.
Balanced with Coconut
Fresh coconut gives body and creaminess without needing dairy, while also contributing fiber and richness.
Frequently asked questions
Usually the green paste was cooked on high heat or for too long. Keep the heat medium-low and cook only until the raw smell fades.
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