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A fiery and aromatic egg curry from the Vidarbha region of Maharashtra. Hard-boiled eggs are simmered in a rich, dark gravy made with a special blend of roasted spices, creating a truly unforgettable and spicy dish.
For 4 servings
Prepare the Savji Masala. In a pan over low heat, dry roast the grated coconut until it turns light golden and aromatic, about 2-3 minutes. Remove and set aside. In the same pan, add coriander seeds, cumin seeds, peppercorns, cloves, cinnamon, black cardamom, bay leaf, and stone flower. Roast for 2-3 minutes until fragrant. Finally, add the sesame seeds and roast for 30 seconds more. Let all roasted ingredients cool completely.
Grind the Masala Paste. Transfer the cooled roasted spices and coconut to a grinder jar. Grind into a fine powder. Add 3-4 tablespoons of water and grind again to form a thick, smooth paste. Set this Savji masala paste aside.
Prepare the Onion Base. Heat the oil in a heavy-bottomed pan (kadai) over medium heat. Add the sliced onions and fry, stirring frequently, for 12-15 minutes until they are deep brown (almost black, but not burnt). This step is crucial for the curry's color and flavor. Remove the fried onions with a slotted spoon, leaving the oil in the pan. Let them cool slightly, then grind into a smooth paste without adding any water.
Cook the Gravy. Reheat the oil in the same pan. Add the ground onion paste and sauté for 2 minutes. Add the ginger-garlic paste and cook for another 2 minutes until the raw aroma disappears. Now, add the prepared Savji masala paste. Cook on low-medium heat for 6-8 minutes, stirring constantly, until the paste darkens and oil starts to separate from the sides.
Simmer the Curry. Stir in the turmeric powder, Kashmiri red chilli powder, and regular red chilli powder. Cook for 1 minute. Slowly pour in 2 cups of hot water, stirring continuously to avoid lumps. Add salt, mix well, and bring the gravy to a boil. Reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes until the gravy thickens and a layer of oil (tarri) floats on top.
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A fiery and aromatic egg curry from the Vidarbha region of Maharashtra. Hard-boiled eggs are simmered in a rich, dark gravy made with a special blend of roasted spices, creating a truly unforgettable and spicy dish.
This maharashtrian recipe takes 60 minutes to prepare and yields 4 servings. At 372.17 calories per serving with 15.37g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Add Eggs and Finish. While the gravy simmers, make a few shallow slits on each hard-boiled egg. Gently add the slit eggs to the simmering gravy. Cover and cook for another 5 minutes on low heat to allow the eggs to absorb the flavors. Turn off the heat, garnish with freshly chopped coriander leaves, and let it rest for 10 minutes before serving.
Replace eggs with 500g of bone-in chicken or mutton pieces. Brown the meat after frying the ginger-garlic paste and cook until tender before adding water.
Use 250g of paneer cubes, firm tofu, or 4 medium-sized boiled and cubed potatoes instead of eggs. Add them in the last 5 minutes of simmering.
To reduce the heat, decrease the amount of red chilli powder and black peppercorns. You can also add a tablespoon of cashew paste along with the Savji masala to make the gravy creamier and milder.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
The blend of spices like black pepper, cloves, and chilli powder contains compounds like piperine and capsaicin, which can help boost metabolism and aid in digestion.
Ingredients like onion, garlic, turmeric, and other spices are packed with antioxidants that help combat oxidative stress and reduce inflammation in the body.
One serving of Savji Egg Curry contains approximately 350-400 calories, primarily from the eggs and the oil used in the gravy. The exact count can vary based on the amount of oil and the size of the eggs.
Savji Egg Curry is a good source of protein from the eggs and contains beneficial compounds from spices. However, it is traditionally high in oil and spice, making it a rich and indulgent dish. It can be enjoyed in moderation as part of a balanced diet. To make it healthier, you can reduce the amount of oil.
Stone Flower, or Dagad Phool, is a type of lichen used as a spice. It has a unique earthy, smoky flavor that is the hallmark of Savji and other Maharashtrian cuisines. While you can make the curry without it, skipping it will result in a loss of the authentic aroma and taste.
To make it less spicy, reduce the quantity of red chilli powder and black peppercorns. You can also use a milder variety of red chilli powder. Serving it with a side of yogurt or raita can also help balance the heat.
Leftover Savji Egg Curry can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavors often intensify the next day. Reheat thoroughly on the stovetop or in the microwave before serving.
This fiery curry is traditionally served hot with Jowar Bhakri (sorghum flatbread) or Bajra Bhakri (pearl millet flatbread). It also pairs wonderfully with chapatis, phulkas, or steamed rice.