Saoji Egg Curry
Cuisine: Maharashtrian
Course: Lunch
Diet: Eggetarian
Saoji, also known as Savji, is a fiery and spicy cuisine from the Nagpur region of Maharashtra, famous for its robust flavors and predominantly non-vegetarian dishes. This dish is no exception, featuring eggs cooked in a rich, aromatic gravy made with a variety of whole spices and a special homemade masala. Despite the complexity of its ingredients, the preparation is straightforward, making it a perfect dish for those who love a spicy, hearty meal.
Ingredients
For the Egg Curry:
- 4 Whole Eggs, hard-boiled
- 1 Onion, finely chopped
- 2 tbsp Ginger Garlic Paste
- 3 Tomatoes, finely chopped
- 1 tsp Turmeric powder (Haldi)
- 1/4 cup Coriander Leaves (Dhania), finely chopped
- 1 tbsp Oil
- Salt, to taste
For the Saoji Masala:
- 1 1/2 tbsp Dry coconut (kopra), slivered
- 2 Guntur Dried Chillies
- 5 Kashmiri dry red chillies
- 1 tsp Poppy seeds
- 1 tsp Cumin seeds (Jeera)
- 1 tsp Fennel seeds (Saunf)
- 1/2 tsp Ajwain (Carom seeds)
- 1 tbsp Coriander Seeds (Dhania)
- 1 Cinnamon Stick (Dalchini)
- 2 Cardamom Pods/Seeds (Elaichi)
- 6 Cloves (Laung)
- 1 Kapok Bud (Marathi Moggu)
- 1 Mace (Javitri)
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Instructions
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Prepare the Eggs: Hard boil the eggs for 10 minutes, peel the shells, and set them aside.
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Make the Saoji Masala: In a dry pan over medium heat, roast the following ingredients until fragrant: dry coconut, Guntur dried chillies, Kashmiri dry red chillies, poppy seeds, cumin seeds, fennel seeds, ajwain, coriander seeds, cinnamon stick, cardamom pods, cloves, kapok bud, and mace. Once the spices are roasted and aromatic, grind them into a fine powder using a mixer grinder. Set the masala aside.
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Cook the Curry: Heat oil in a heavy-bottomed pan. Add the chopped onions and sauté until they turn translucent. Add the ginger-garlic paste and cook until the raw smell disappears.
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Add the chopped tomatoes and turmeric powder, seasoning with salt to taste. Stir the mixture well and cook until the tomatoes soften and turn mushy.
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Add the Masala: Stir in the prepared Saoji masala, and pour in 1 1/2 cups of water. Bring the mixture to a boil, then simmer for 10 minutes until the curry thickens slightly, and the oil starts to separate.
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Add the Eggs: Gently make small slits on the sides of the boiled eggs and carefully drop them into the simmering curry. Let the curry simmer for another 5 minutes, allowing the eggs to soak in the flavorful gravy.
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Garnish and Serve: Garnish the curry with finely chopped coriander leaves. Serve hot with Burani Raita and Whole Wheat Lachha Paratha for a complete and satisfying meal.
Tip: Adjust the spice level according to your preference by modifying the number of dried chillies. Enjoy the bold, spicy flavors of this traditional Maharashtrian dish!
