Who doesn't enjoy a delicious lightly spiced flavorful coconut based egg curry? Egg is one quintessential breakfast food loaded with proteins- liked and consumed by all - good thing being a lot of vegetarians also consume it and are known as Eggetarians 😆 Eggs are the most nutritious food on the planet! There is no doubt about it! On top of everything else, they are also cheap, easy to prepare, go with almost any food and taste awesome.
Egg Curry from coastal southern regions of India is made using garam masala and coconut as its main ingredients. I have tried hard to get that exact taste like my mom's, but its tough 😊 I am close to it and have made my peace with it. ✊
I feel restless when I dont have eggs in my refrigerator. I have to stock it up as soon as I see around dozen left. Boiled eggs, scrambled eggs, puffs, egg burji, omelettes, french toast, cakes etc- thats how Eggs are consumed in a healthy and regular basis in my household. It comes to my rescue when I am short on meat at home or for that matter even veggies. There used to be this famous jingle in India- Sunday ho Ya Monday Roz Kaho Ande 🥚 ... a good one indeed :)
Back home Eggs are treated like a second class citizen 😂. No kidding, when I am chatting with my Mom and if I ask her- "what did you cook for dinner?" There is a sigh in her tone when she says.. just made some egg curry- followed by WHY that decision was made ---like didn't have time to get chicken OR no good variety of fresh fish was available in the market OR due to bad weather she was not able to go get fresh veggies etc etc. So you see what I am saying- justification on why egg curry was made ... 😛
Where as for me here - Egg curry day is like a celebration :) My son is thrilled as he is an ardent and loyal fan of eggs. My husband is neutral - he doesn't enjoy coconut curries so much ...yeh go figure 🙄 ! and Me- full focus on getting the curry taste right just like my Mom's... so its a fun affair.
As a kid, my sister and Mom loved full boiled eggs in the curry whereas me and my Dad loved fresh broken eggs in the curry. Till this date that has not changed. Separate 2 broken eggs always go in my funky-licious Egg Curry/Anda Curry!
I do not know anyone around me that dislikes eggs. I have a cousin who couldn't eat it due to allergies and I used to feel so bad for her. While growing up my younger cousins gang loved my version of Plain Omelette. My mom and aunts used to make us omelette loaded with onion/tomatoes/veggies which most of them did not like it then 😁 The same ones that we relish like crazy on Cruises now- 😎
Anyways, Lets get started with the recipe:
Please feel free to modify ingredient quantity as per your taste for spiciness and thickness of curry!
Ingredients:
4 boiled eggs + 2 fresh eggs
3 tbsp oil
1 big onion finely chopped
1 tomato chopped
1 tsp each ginger and garlic paste
salt as per taste
Masala Paste:
5 cloves
1 cardamom
3-4 black pepper
1/2 inch cinnamon
1/4th tsp cumin seeds (jeera)
1/4th tsp sesame seeds
1/4th tsp poppy seeds
3 tsp coriander seeds
7-8 red dry chillies [adjust as per your taste]
1/2 cup grated coconut + 3 tsp dry grated coconut
handful of cilantro leaves
1/4th tsp turmeric
Preparation:
Roast ingredients from 1-9 in a tsp of oil for few minutes till its fragrant and put it in a blender.
In the same pan roast coconut till it is slight brown in color on low heat and then add it to the blender. Add turmeric , cilantro and make a paste by adding water sparingly. Keep aside.
In a wide mouth utensil heat oil, add finely chopped onions and saute till light brown. Add ginger garlic paste and saute further till the raw smell goes away. Add tomatoes and cook till everything comes together.
Now pour the ground masala paste and mix everything nicely. Bring it to a boil. Let it simmer for few minutes. Adjust water and add salt.
Add the boiled eggs in the curry. You can lightly score the eggs from top to bottom with a knife or you can even lightly roast it in oil with garam masala powder [or chili pwd and turmeric pwd] before adding to the curry, or cut in halves and slide it in the curry- choice is yours!
Once the curry starts to simmer again - slowly break the remaining 2 fresh eggs and slide it in the curry. Leave it alone for 5-8 mins on low-med flame till the eggs are done. You can give it a light handed stir in between.
Enjoy it with rotis or just plain rice or jeera rice. It super yum!
njoY! happY cookinG!!
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Incredibly nutritious food! In fact, eggs are pretty much the perfect food. They contain a little bit of almost every nutrient you need. Whole eggs are among the most nutritious foods on the planet, containing a little bit of almost every nutrient you need. Omega-3 enriched and/or pastured eggs are even healthier. Eggs are high in cholesterol, but eating eggs does not adversely affect cholesterol in the blood for the majority of people. Eating eggs consistently leads to elevated levels of HDL (the "good") cholesterol, which is linked to a lower risk of many diseases. Eggs are among the best dietary sources of choline, a nutrient that is incredibly important but most people aren’t getting enough of.
Today I was in a great mood to have these yummilicious Ragi Rotti. Ragi rotti (in Karnataka) also known as Nachani chi Bhakri in Maharashtra: is a very staple and savory breakfast dish. Ragi(finger millet) is hailed as a very nutritious millet/grain with a naturally nutty flavor. Lots of recipes are churned out using this ancient grain and Rotti (flat bread) is one of them. Feel free to take a look at few more interesting recipes on my blog that use Ragi as the main ingredient. In the past few years Ragi has taken a permanent place in my pantry :)
Ragi Rotti is nothing but a finger millet pancake made with mixing ragi flour, hot water, onions, chilies and few other ingredients to make a semi-soft dough. It makes a power packed breakfast or meal for that matter. It is usually served with spicy chutney, yogurt and dollops of ghee/butter.
Most authentic way of making it is by patting a rotti on a banana leaf and then frying the rotti on both the sides on a griddle till it's cooked. The flavors are amazing. As banana leaves are not easily available in the USA, I use wax paper to roll it 🙂 . Many a times I directly pat the rotti on the griddle/tava itself. I wouldn't recommend it for the beginners though.
Ragi digests slowly and hence keeps you full for a longer period of time, just like protein. That's the reason why it is very loved and common amongst hard working class of people like farmers, construction workers etc. Ragi Mudde is another such example. Ragi flour porridge is given to babies once they start on solid food. A very staple grain found in almost every household in India. I highly recommend to incorporate this grain in your lifestyle.
Let us take a look at this recipe of Ragi Rotti.
Ingredients:
1 cup ragi flour (finger millet flour)
3/4 cup hot water (approx)
1 small onion chopped
1 green chili chopped
1 inch ginger minced
couple sprigs of cilantro chopped
salt as per taste
1 tsp cumin seeds
oil to fry
2 tbsp grated coconut (optional)*
Semi Soft Dough
Spread the ball of dough on a wax paper with your greased fingers,
Fry on both sides.
Preparation:
In a mixing bowl add all the ingredients except water.
Nicely mix everything with your hands or use a wooden ladle. Pour hot water slowly little by little as you keep mixing the mixture in circular motion. Keep doing it till you get a nice soft dough. Not too hard. Keep aside closed for 5-10 minutes.
Now heat a griddle/tava till smoking hot and then reduce the heat to med. Add 1 tsp of oil.
Take a square piece of wax paper to roll out rotti's. Take a portion of the dough about the size of a tennis ball and keep it on the wax paper. Grease your palms with oil and flatten it nicely using your fingers slowly and gently making a round rotti about 5 inch in diameter. (You can also use a rolling pin to make rotti).
If the edges are cracking, do not worry, just dip your finger with some water and gather it and seal the crack. Make some holes in between to make sure the oil gets absorbed uniformly well.
Lift the rotti along with the wax paper and invert it on the hot tava carefully and peel the wax paper out leaving the rotti on it.
Add oil or ghee gingerly around the rotti and over it. Cover with a lid and cook for couple of minutes. Flip the rotti and add more oil if you want and let it cook for another 2 minutes or till its done.
Take it out and serve hot with ghee/butter/yogurt/chutney etc.
njoY!! happY cookinG!!
Note:* Usually the ragi rotti turns out little on the crispier side.
If you want it more on the softer side then add coconut.
If you think that dough is too soft to make rottis, add a tsp (or more) of rice flour to make it semi-soft.
You can also add veggies in it to make it more nutritious like grated carrot, cucumber etc.
Health Benefits: Finger Millet(Ragi) is a power packed grain! It is high in protein and minerals. Helpful in controlling diabetes, keeps one younger for a long period(cross-linking of collagen), reduces bad cholesterol, also has anti-microbial properties and has been found to act against a number of bacteria including Bacillus cereus, which causes food poisoning, Salmonella sp., which causes a typhoid-like fever etc. Try and include this healthy food in your diet when you can.
Thank you for dropping by this post! Your feedback is greatly appreciated.
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