Mutta Ghassi
A rich and aromatic egg curry from Mangalore, made with a spicy, tangy coconut masala. Hard-boiled eggs are simmered in a thick, flavorful gravy, perfect with neer dosa or steamed rice.
For 4 servings
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.
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.
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.
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.
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.
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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use fresh coconut for the best authentic flavor and texture.
- 2Roast spices on low heat until just fragrant to avoid a bitter taste.
- 3Grind the masala paste as smoothly as possible for a silky gravy.
- 4Making shallow slits in the boiled eggs helps them absorb the curry's flavor.
- 5For a vibrant red color without extreme heat, use Byadgi or Kashmiri dried red chillies.
- 6The curry tastes even better the next day as the flavors meld and deepen.
Adapt it for your goals.
Vegetarian/Vegan
Replace eggs with firm tofu, paneer, mushrooms, or chickpeas. Add them during the final simmering stage and cook until heated through.
Spicier VersionSpicier Version
Increase the number of dried red chillies to 10-12 or add 1/2 teaspoon of black peppercorns for extra heat.
Creamier GravyCreamier Gravy
For a richer, creamier finish, stir in 1/4 cup of thick coconut milk at the very end. Heat gently for 2 minutes but do not bring to a boil.
With VegetablesWith Vegetables
Add cubed potatoes or drumsticks along with the onions and cook until they are partially tender before adding the masala paste.
Why this is on our healthy list.
Rich in Protein
Eggs are a complete protein source, essential for muscle repair, growth, and overall body function.
Source of Healthy Fats
Coconut provides medium-chain triglycerides (MCTs), a type of fat that can be a quick source of energy for the body and brain.
Anti-Inflammatory Spices
Spices like turmeric, coriander, and cumin contain powerful antioxidants and compounds that help combat inflammation in the body.
Boosts Metabolism
The combination of spices like black pepper and red chillies can provide a temporary boost to your metabolism due to their thermogenic properties.
Frequently asked questions
A typical serving of Mutta Ghassi (2 eggs with gravy) contains approximately 350-450 calories, primarily depending on the amount of coconut and oil used in the preparation.
