I am a big fan of egg curries; their diversity is amazing, and most cultures have some version of this dish.
This is a spicy version. The Bydagi chillies, which are local to this region, add a lovely colour and pop to the recipe. The baby potatoes add texture and offset the otherwise protein-rich curry. This is a beautiful side dish, but it can also be served as a main dish for vegetarians who eat eggs.
This is a distinctive cookbook on Karwar cuisine that I adore. The food is intense and authentic, and every recipe I have cooked from it is absolutely delicious. I don't remember where and when I bought this cookbook, but I am so glad it is on my shelf. I highly recommend it to those who want to master and enjoy this unique cuisine.
For more recipes from the beautiful cookbook, click here.
Ingredients:
For the spice paste:
6 cloves
1/2-inch cinnamon stick
20 black peppercorns
15 Bydagi chillies
1 cup grated coconut
1 onion, sliced
1 tablespoon oil
1 cup water
For the curry:
2 tablespoon oil
1 small onion, diced finely
5 cloves garlic
1/2 teaspoon ginger paste
6 baby potatoes, halved
Salt, to taste
6 eggs, boiled and peeled
Cilantro, to granish
Individually roast the cloves, cinnamon stick and peppercorns in a large frying pan until they are aromatic and toasted. Remove and cool. Add them to a spice mill and blitz until you have a fine powder. Set aside.
Add the grated coconut to the same frying pan and roast until lightly caramelized. You must continually stir the mix, as the coconut will quickly burn. Remove and cool.
Add the oil to the same pan and fry the onions until light golden. Remove and cool.
Add the spice powder, coconut, fried onions and water to a small blender and purèe to a smooth paste. Add enough water to get the ingredients to spin and purèe well. Set aside.
Heat the oil in a small pot and add the diced onion. Sautè until the onion is soft. Add the ginger and garlic and fry until the ginger is no longer raw.
Add the potatoes and fry on medium-low heat until the onions and potatoes are browned. Do not allow the onions to burn.
Add the masala paste and fry until it develops a lovely aroma, and the oils appear as tiny bubbles on top.
Add the water and bring to a simmer. Cook for 20-25 minutes until the potatoes are very soft. Add the eggs and cook for 3-4 more minutes.
Serve hot, garnished with cilantro.
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