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A unique Maharashtrian curry where hard-boiled eggs swim in a tangy, spicy gravy made from raw mangoes and coconut. This delightful dish offers a perfect balance of sour, spicy, and savory notes, best enjoyed with steamed rice or bhakri.
For 4 servings
Prepare Eggs and Mango
Make the Coconut Paste
Prepare the Curry Base (Tadka)
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A unique Maharashtrian curry where hard-boiled eggs swim in a tangy, spicy gravy made from raw mangoes and coconut. This delightful dish offers a perfect balance of sour, spicy, and savory notes, best enjoyed with steamed rice or bhakri.
This maharashtrian recipe takes 40 minutes to prepare and yields 4 servings. At 357.49 calories per serving with 15.16g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala and Gravy
Simmer with Eggs
Garnish and Serve
Replace the eggs with firm paneer cubes, boiled potatoes, or chickpeas. For a vegan version, ensure you use oil instead of ghee.
If you don't have Goda Masala, you can substitute it with an equal amount of garam masala. The flavor profile will be slightly different but still delicious.
For a richer and creamier texture, add 1/4 cup of thick coconut milk along with the water.
This tangy raw mango gravy also pairs well with chicken pieces or firm white fish like tilapia or cod.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Raw mangoes are packed with Vitamin C, a powerful antioxidant that helps strengthen the immune system, fight off infections, and promote healthy skin.
The fresh coconut in the gravy provides medium-chain triglycerides (MCTs), a type of healthy fat that is easily digested and can serve as a quick source of energy for the body and brain.
The curry is rich in spices like turmeric, which contains curcumin, a compound known for its potent anti-inflammatory and antioxidant effects.
Goda Masala is a unique Maharashtrian spice blend with a slightly sweet and pungent aroma, containing ingredients like coconut, sesame seeds, and stone flower (dagad phool). If you cannot find it, you can use regular garam masala as a substitute, though the authentic taste will differ slightly.
The sourness depends on your raw mango. If the curry is too tangy, you can balance it by adding a little more jaggery or a tablespoon of fresh cream or coconut milk. Add it gradually and taste as you go.
Yes, you can. For a version without coconut, you can use a paste of soaked cashews or poppy seeds to thicken the gravy. The flavor will be different but still enjoyable.
Yes, it's a relatively healthy dish. Eggs provide high-quality protein, raw mangoes are rich in Vitamin C, and coconut offers healthy fats. The spices used also have various health benefits. To make it healthier, you can reduce the amount of oil used.
One serving of Kairi Anda Curry (approximately 1 cup or 280g) contains around 310-330 calories, depending on the amount of oil and coconut used.
Allow the curry to cool completely, then store it in an airtight container in the refrigerator for up to 2 days. The flavors often deepen overnight, making it even more delicious the next day. Reheat gently on the stovetop or in the microwave.