MANGALOREAN EGG CURRY

MANGALOREAN EGG CURRY 

As you would know, eggs- both the yolk and the whites-  have numerous health benefits. Like in most houses, in ours too we use eggs in different forms for breakfast - scrambled, boiled, fried, and in omelettes. Likewise, for lunch/dinner,, we use eggs in different kinds of curries and side dishes. 

Elsewhere in this blog, you will find some recipes of dishes made with eggs, such as:-

• Chettinad Egg Curry
• Egg Curry- the first non-vegetarian dish I learnt to make - after my marriage
• Herbed Baked Eggs- one of the most delicious egg dishes I have ever tasted 

Today's recipe is for an Egg Curry popular in Mangaluru. This goes great with both rice and rotis.

I have adapted this from Mangalore Style Egg Curry by Home Foods Jovita Noronha's YouTube video. 

For best results, serve the Egg Curry a few hours after it is made so that the spices are well absorbed by the boiled eggs! 

I am sure you will love it as much as we do! 

Ingredients:-

• Eggs, 6
• Onion, 1
• Curry Leaves, a few
• Coriander Leaves, for garnish
• Oil, 1 tbsp + Ghee 1 tsp 
• Salt, to taste

To Dry Roast:- 

• Byadgi Red Chillies, 6-8
• Coriander Seeds, 1 tbsp
• Cumin Seeds, 1 tsp
• Mustard Seeds, 1/4 tsp
• Fenugreek (Methi) Seeds, 1/4 tsp
• Black Pepper, 1/4 tsp
• Cinnamon, 1/2 " piece
• Cloves, 3

To Grind To A Paste ( For the Masala):-

• Fresh Coconut Gratings, 1 cup
• Onion, 1 small
• Garlic Cloves, 5-6
• Tamarind, size of a marble 
• Turmeric Powder, 1/4 tsp

Method:-

Boil the eggs and then peel them when they are sufficiently cooled.  Make cuts in the boiled eggs and keep aside.

Roughly chop the onion for grinding and finely chop the other onion

The next step is to roast the spices. Heat a pan and dry roast the Byadgi red chillies on medium heat. Next add the coriander seeds, and cumin seeds and roast these too

To this, add the mustard seeds, fenugreek seeds, black pepper, cinnamon and cloves and dry roast till they become fragrant.

Remove from the pan and allow the roasted spices to cool

In a mixer, grind together the fresh coconut gratings, roughly chopped onion, garlic cloves, tamarind, turmeric powder along with the roasted spices

Add a little water and grind to a smooth paste

Remove from the mixer and keep aside

Heat coconut oil in a pan, add ghee, finely chopped onion and curry leaves

Saute until the onion turns golden brown, add the ground masala and saute for 1 minute

Add water from the mixer jar  to get the desired consistency 

Add salt to taste, mix well, cover and cook 

To this add the boiled eggs, add  chopped coriander leaves and cook for 2 minutes

Switch off the gas and transfer to a serving bowl

Serve with hot steamed rice