Mutta Ghassi

1. 1

   Boil and Prepare Eggs

   • Place 8 eggs in a pot, cover with cold water, and bring to a rolling boil. Reduce heat and simmer for 10 minutes.
   • Drain the hot water and immediately run cold water over the eggs to stop the cooking process.
   • Once cool enough to handle, peel the eggs and make 2-3 shallow vertical slits on each one. Set aside.
2. 2

   Roast Masala Spices

   • Heat 1 tsp of coconut oil in a small pan over low-medium heat.
   • Add the dried red chillies, coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns.
   • Roast for 2-3 minutes, stirring constantly, until the spices are fragrant. Do not let them burn.
   • Add the garlic cloves and continue to roast for another minute until they are lightly golden.
   • Remove from heat and allow the mixture to cool completely.
3. 3

   Grind the Ghassi Masala

   • Transfer the cooled roasted spices to a high-speed blender or grinder jar.
   • Add the fresh grated coconut, turmeric powder, and tamarind paste.
   • Pour in about 1/2 cup of water and grind to a very smooth, thick paste. Scrape the sides as needed and add a little more water if necessary to achieve a fine consistency.
4. 4

   Prepare the Curry Base

   • Heat 2 tbsp of coconut oil in a kadai or heavy-bottomed pot over medium heat.
   • Add the mustard seeds and wait for them to splutter completely.
   • Add the curry leaves and sauté for 30 seconds until they turn crisp.
   • Add the finely chopped onions and cook for 7-8 minutes, stirring occasionally, until they are soft and golden brown.
   • Stir in the chopped tomato and cook for another 4-5 minutes until it breaks down and becomes mushy.
5. 5

   Cook the Masala and Form the Gravy

   • Add the ground ghassi masala paste to the pot. Sauté for 5-7 minutes on medium-low heat, stirring frequently, until the raw aroma disappears and oil begins to separate from the masala.
   • Pour in 1.5 cups of water (use the water to rinse the blender jar to get all the masala) and add salt. Stir well to combine.
   • Bring the curry to a gentle boil, then reduce the heat to a low simmer.
6. 6

   Simmer Eggs and Finish

   • Gently slide the slit hard-boiled eggs into the simmering gravy.
   • Stir carefully to coat the eggs without breaking them.
   • Cover the pot and let it simmer on low heat for 5-6 minutes to allow the eggs to absorb the flavors.
   • Turn off the heat, garnish with freshly chopped coriander leaves, and let the curry rest for 10 minutes before serving.

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