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A vibrant and aromatic Maharashtrian egg curry featuring a fresh green masala of coconut, cilantro, and chilies. This flavorful and comforting dish is a regional classic, perfect with hot bhakri 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. Drain and transfer to an ice bath to cool. Once cooled, peel the eggs and make 2-3 shallow slits on each one. This helps them absorb the gravy flavors. Set aside.
Make the Hirva Vatan (Green Paste): In a blender or grinder jar, combine the tightly packed coriander leaves, fresh grated coconut, green chillies, ginger, and garlic. Add 3 tablespoons of water and grind to a smooth, thick paste. Add a little more water only if necessary to facilitate grinding. Set the vatan aside.
Sauté Aromatics: Heat oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and let them splutter. Add the cumin seeds and sauté for 30 seconds until fragrant. Add the finely chopped onions and cook for 6-8 minutes, stirring occasionally, until they become soft and light golden brown.
Cook the Vatan: Add the prepared hirva vatan to the pan. Reduce the heat to medium-low and sauté for 8-10 minutes, stirring frequently to prevent it from sticking. Cook until the paste darkens slightly, the raw aroma disappears, and you see oil separating from the sides of the masala. This step is crucial for developing a deep flavor.
Build the Curry: Stir in the turmeric powder, goda masala, and salt. Cook for another minute until the spices are fragrant. Pour in 1.5 cups of water for the gravy, stir well to combine, and bring the mixture to a gentle boil.
Simmer and Serve: Carefully slide the slit boiled eggs into the simmering gravy. Reduce the heat to low, cover the pan, and let the curry simmer for 5-7 minutes, allowing the eggs to absorb the flavors. Garnish with fresh chopped coriander leaves. Serve hot with jowar bhakri, chapati, or steamed rice.
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A vibrant and aromatic Maharashtrian egg curry featuring a fresh green masala of coconut, cilantro, and chilies. This flavorful and comforting dish is a regional classic, perfect with hot bhakri or steamed rice.
This maharashtrian recipe takes 45 minutes to prepare and yields 4 servings. At 329.37 calories per serving with 15.1g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Replace eggs with paneer cubes, firm tofu, or boiled potatoes. For a vegan version, use tofu or potatoes and ensure your oil is plant-based.
For a creamier and richer gravy, add a paste of 8-10 soaked cashews or 1 tablespoon of poppy seeds (khus khus) while grinding the vatan.
This hirva vatan base works wonderfully with chicken pieces or fish fillets. Adjust cooking time accordingly to ensure the protein is cooked through.
Eggs are a complete protein, providing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
The fresh coriander, ginger, garlic, and turmeric in the vatan are packed with antioxidants that help protect the body against cellular damage from free radicals.
Spices like green chilies and ginger contain compounds like capsaicin and gingerol, which can provide a temporary boost to your metabolism and aid in digestion.
Fresh coconut is a source of medium-chain triglycerides (MCTs), a type of healthy fat that is easily digested and provides a quick source of energy for the body and brain.
Hirva Vatan is a traditional Maharashtrian green masala paste. 'Hirva' means green and 'Vatan' means paste or masala. It's typically made from fresh coriander, coconut, green chilies, ginger, and garlic, forming the aromatic base for many regional curries.
Yes, it can be part of a healthy diet. It's rich in protein from eggs, which is essential for muscle health. The fresh herbs and spices offer antioxidants and anti-inflammatory benefits. However, it contains coconut and oil, so it's best enjoyed in moderation as part of a balanced diet.
A single serving (approximately 2 eggs with gravy) contains an estimated 380-450 calories. The exact number can vary based on the amount of oil and the fat content of the coconut used.
Absolutely! You can prepare a larger batch of the vatan and store it in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 2 months. This makes weeknight cooking much faster.
To reduce the spiciness, you can stir in a few tablespoons of coconut milk or a teaspoon of sugar to balance the heat. Adding a small amount of plain yogurt (curd) can also help, but do it off the heat to prevent curdling.
Goda Masala is a unique Maharashtrian spice blend known for its slightly sweet and pungent aroma, containing spices like stone flower (dagad phool) and sesame seeds. If you don't have it, a good quality garam masala is the best substitute, although the final taste will be slightly different.