Muttai Ghasi
A rich and aromatic egg curry from Mangalore. Hard-boiled eggs simmer in a thick, velvety gravy made from roasted coconut and a special blend of spices. This dish pairs beautifully with neer dosa or steamed rice.
For 4 servings
7 steps. 30 minutes total.
- 1
Step 1
- a.Boil the Eggs: Place eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan, and let it stand for 10-12 minutes. Drain the hot water and transfer the eggs to an ice bath to stop the cooking process. Once cool, peel the eggs and make a few shallow slits on each one. Set aside.
- 2
Step 2
- a.Roast the Masala Ingredients: In a dry pan over low-medium heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dried red chilies. Dry roast for 2-3 minutes until they become fragrant. Add the grated coconut and continue to roast, stirring constantly for 5-7 minutes, until the coconut turns a uniform deep golden-brown. Be careful not to burn it. Remove from heat and let the mixture cool completely.
- 3
Step 3
- a.Grind the Masala Paste: Transfer the cooled roasted mixture to a high-speed blender or grinder. Add the garlic cloves, tamarind paste, and turmeric powder. Add about 1/4 cup of water and grind to a very smooth, thick paste. Add more water, a tablespoon at a time, only if needed to facilitate grinding.
- 4
Step 4
- a.Prepare the Gravy: Heat 2 tablespoons of coconut oil in a wide pan or kadai over medium heat. Add the finely chopped onions and sauté for 6-7 minutes until they are soft and golden brown. Add the chopped tomato and cook for another 4-5 minutes until it turns soft and mushy.
- 5
Cook the Curry: Add the ground masala paste to the pan
- a.Sauté for 5-6 minutes, stirring continuously, until the raw aroma disappears and oil begins to separate from the masala. Pour in 1.5 cups of water and add salt. Stir well to combine and bring the gravy to a gentle boil.
- 6
Simmer with Eggs: Gently slide the slit boiled eggs into the simmering gravy
- a.Stir carefully to coat the eggs without breaking them. Cover the pan, reduce the heat to low, and let it simmer for 5-7 minutes to allow the eggs to absorb the flavors.
- 7
Step 7
- a.Temper and Garnish: In a small tadka pan, heat the remaining 1 tablespoon of coconut oil over medium-high heat. Add the mustard seeds and let them splutter. Add the curry leaves and fry for a few seconds until crisp. Immediately pour this tempering over the egg curry. Garnish with freshly chopped coriander leaves and serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Roasting the coconut to a deep golden brown is the most critical step for achieving the authentic flavor and rich color of the ghasi.
- 2Use Byadgi or Kashmiri red chilies for a vibrant red color without excessive heat. Adjust the quantity based on your spice preference.
- 3For the best flavor, use fresh coconut and cold-pressed coconut oil.
- 4Making shallow slits on the boiled eggs is important as it helps them soak up the delicious gravy.
- 5The gravy thickens as it cools. Adjust the consistency with a little hot water if needed before serving.
Adapt it for your goals.
Vegan
Replace the eggs with boiled potatoes, chickpeas, or firm tofu. Add them at the same stage as the eggs.
Seafood GhasiSeafood Ghasi
This masala base is excellent for seafood. Use 500g of prawns or fish fillets instead of eggs. Add them after the gravy comes to a boil and cook until just done (about 5-7 minutes for prawns).
Creamier GravyCreamier Gravy
For a richer, creamier texture, stir in 1/4 cup of thick coconut milk at the very end, after turning off the heat.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
Rich in Healthy Fats
Coconut and coconut oil provide medium-chain triglycerides (MCTs), which are easily digestible fats that can be a quick source of energy for the body and brain.
Anti-inflammatory Properties
The presence of turmeric (containing curcumin) and other spices like black pepper gives this dish potent anti-inflammatory benefits, which can help combat chronic inflammation.
Boosts Metabolism
Spices like black peppercorns and red chilies contain compounds like piperine and capsaicin, which have been shown to slightly boost metabolism and aid in digestion.
Frequently asked questions
One serving of Muttai Ghasi contains approximately 350-400 calories, depending on the size of the eggs and the amount of coconut oil used. This estimate includes two eggs and a portion of the gravy.