Konkani Egg Curry

1. 1

   Step 1

   • a.Prepare the Eggs
   • b.Place 8 eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
   • c.Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes.
   • d.Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water until cool.
   • e.Peel the eggs carefully and make 2-3 shallow slits on each one with a knife. This helps them absorb the curry flavor. Set aside.
2. 2

   Step 2

   • a.Roast Spices & Prepare Masala Paste
   • b.In a dry skillet over low-medium heat, add the dried red chillies, coriander seeds, cumin seeds, and black peppercorns. Dry roast for 2-3 minutes until fragrant.
   • c.Add the grated coconut to the skillet. Continue to roast, stirring constantly, for 5-7 minutes until the coconut turns a deep golden brown. Be careful not to burn it.
   • d.Remove the roasted mixture from the heat and allow it to cool completely.
   • e.Transfer the cooled mixture to a high-speed blender. Add the roughly chopped small onion, garlic cloves, turmeric powder, and tamarind pulp (or soaked tamarind with its water).
   • f.Blend to a very smooth paste, adding a few tablespoons of water as needed to facilitate grinding.
3. 3

   Step 3

   • a.Cook the Curry Base
   • b.Heat oil in a heavy-bottomed pan or kadai over medium heat.
   • c.Add the finely chopped medium onion and sauté for 6-8 minutes until it becomes soft and translucent with golden edges.
   • d.Add the slit green chillies and cook for another minute until they blister slightly.
   • e.Stir in the ground masala paste. Sauté for 8-10 minutes, stirring frequently, until the paste darkens, thickens, and oil begins to separate from the sides. This step is crucial for flavor development.
   • f.Pour in 2 cups of warm water and add salt. Stir well to combine, scraping any bits from the bottom of the pan.
   • g.Bring the curry to a gentle boil, then reduce the heat to a simmer.
4. 4

   Step 4

   • a.Finish and Serve
   • b.Gently slide the slit hard-boiled eggs into the simmering curry.
   • c.Cover the pan and let it simmer on low heat for 5-7 minutes, allowing the eggs to absorb the flavors of the gravy.
   • d.Check for seasoning and adjust salt if necessary. If the gravy is too thick, add a splash of hot water.
   • e.Turn off the heat. Garnish with freshly chopped coriander leaves.
   • f.Let the curry rest for 10 minutes before serving hot with steamed rice, pav (bread rolls), or neer dosa.

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