“Egg Do pyaza fresh Coconut Curry” … Eggs are my favorite and I loved experimenting with them as being versatile, they always end up giving me excellent results … here is my own concoction of a delicious coconut based egg curry with onions that tastes awesome served with Mumbai Pav or Roti/ Parathas/ Naan/ Kori Rotti or with mildly spiced rice dishes like Jeera rice/ Ghee rice … Yummilicious …
** Eggs have always been a favorite in the last few decades after being advised to be included regularly, say at least thrice a week and I have tried out my hand at preparing quite a few awesome dishes. I have always enjoyed having eggs even during childhood, in fact I remember I often used to tell mom to prepare egg curry for me whenever the family had to go out to attend some function while I was reluctant and preferred staying at home. Prepared and kept overnight it tastes wonderful of settling and those days I relished it with bread as in Mangalore Pav was something that was unheard of.
** After marriage and settling in Mumbai to my joy my hubby was a foodie and enjoyed any dish prepared tastily. Egg omelets were his favorite and so were scramble and sandwiches. For a decade or so now, due to issues of bird flu etc. the consumption of egg is curtailed for months together and then almost forgotten. For the very same reason I had switched over to fish inclusion but that too got somehow in inconsistent due to pandemic as sellers do not frequently come over and when they do I am somehow unable to prepare the same. Well, to cut short I found a egg seller nearby, so hoping to prepare them more often now.
** I have already prepared a version of Egg Do- Pyaza before and this one is another of my own version with inclusion of freshly grated coconut gratings that gives the curry a sort of crunch and I simply love it in dishes. We south Indians have a penchant towards coconut and it would not be wrong to say we just cannot do without adding it to our dishes and in my home I always add a little bit to get bulk to the dishes and the taste is simply wonderful. This is a easy to prepare curry, so do try it out and enjoy with your family and friends if you too love eggs like us. Serve it with pav, roti, parathas, naan or simple rice like jeera/ ghee rice.
** Here is my very own concoction, a simple recipe “Egg Do pyaza fresh Coconut Curry” … My Style …
** Hard boil 3-4 eggs (motto/andey), shell them, and keep them ready aside. If you are new to eggs and wold like to know the perfect hard boiled eggs method you can check out through the link shared at the bottom of this recipe.
** Slice off the edges portions and peel off the outer skin of 2 large sized onions (piyavu/ kanda). Slice one thinly lengthwise as thinly as possible and cut the other into fine pieces. Keep them both ready separately aside.
** Wash, wipe dry and cut into small pieces 2 large sized tomatoes and keep it ready aside.
** For the masala to be ground : Add into mixer grinder half cup of freshly grated coconut (soyi/ nariyal) along with 3 tblsp of malvani masala powder (I used store bought), 1 tsp of jeera (cumin) powder, 1 tblsp of dhania (kothimbir/ coriander) powder, 1 tsp of goda masala powder (I used store bought), a small marble sized piece of tamarind (chinchama/ Imly) and grind to a smooth paste using lukewarm water. Keep this ready aside.
** Note : If Malvani Masala Powder is not available you can use any flavored masala powder like that of chole, pav bhaji etc. however, it is good to invest in Malvani masala powder as now a days you can easily buy them online too. We get good ones in Mumbai, and I am so fond of this masala powder that I always keep it handy at home in my fridge as it stays good for over a year and use it freely in many dishes and they always turn out great.
** Note : Goda Masala powder is a Maharashtrian masala powder again that which is easily available in stores or you can place an order online too. I have always found it much more flavorful than normal garam masala powder and now mostly use it in place of the later almost in all dishes. If you are unable to get it you can replace the same with garam masala powder, but my suggestion would be to look for the same and try to purchase it as it stay good in fridge for over a year, so no issues of it getting spoilt.
** To prepare the Curry : Heat 2-3 tblsp oil (tel/ tela) in a thick bottomed kadai, when hot lower the heat, add finely chopped onion and fry till it slightly golden in color, immediately add in the sliced onion and continue frying till it turns translucent, say a few minutes. Now add in 6-8 fresh curry leaves (kadipatta/ karbevu) and fry for a second or two.
** Add half cup of cashew nuts (kajjubi/ kaju) and fry till the color changes lightly and then add in a tablespoon of ginger- garlic paste (adrak- losun) and continue frying for another 3-4 minutes. Now add 2 tblsp of ghee (toop), mix well and continue cooking. You can leave out addition of ghee and slightly increase oil at the starting too, but I prefer adding ghee.
** Add to the above one cup of freshly grated coconut (soyi/ nariyal) and keep frying on low heat for a few minutes. Remember to use only the white upper part of the coconut and fry on low heat, but do not brown it, we just need to warm it up and retain the juicy crunch, so do be careful, if you brown the coconut the whole taste of the curry will be lost.
** When done add in the ground masala, mix well and continue to fry for another few minutes, say about 3-4 minutes till done. Now add tomatoes, salt (namak/ meeta) to taste along with one cup of water and cook on medium heat till you see bubbles appearing on surface, then lower heat to minimum, cover and let simmer for 5-10 mins.
** You can add water if need be, depending upon thickness of curry you desire. Add hard boiled eggs giving gashes in sides if liked, I have, mix well and let simmer for another few minutes covered on low heat. Lastly add small lemon sized ball of butter (loni) and garnish with finely chopped handful of coriander leaves (dhania/ kothibir) and remove from heat.
** Note : Keep stirring in between to avoid the curry being burnt at the bottom. Addition of butter is optional, but I always add to all egg or chicken curry as it imparts a lovely aroma and tastes excellent. Be careful with addition of water as this is a semi dry curry, you can always add in hot water and mix well before serving if need be, so avoid it initially.
** “Egg Do pyaza fresh Coconut Curry” is done and ready to be served. Tastes great served with roti/ parathas/ naan. I served with kori rotti and Mumbai Pav as in my home my hubby loves pav very much. Again, it goes well with mildly spiced rice dishes like jeera rice or ghee rice too. Go ahead and enjoy the curry with family and friends, it really tastes awesome and is sure to be loved by all. Have a pleasant weekend and stay safe.
** For the “Method of Pefect Hard Boiled Eggs”, Please follow the link given below ….
** There are many more “Egg” dishes posted in the blog. I am sharing a common link to them below, you may browse through them in leisure and try them out too ….
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Thanks.