Saoji Egg Curry Recipe: A Flavorful Maharashtrian Delight
Saoji Egg Curry is a traditional Maharashtrian recipe that is rich in aromatic spices and full of flavor. The dish features hard-boiled eggs cooked in a spicy, flavorful curry made from a freshly ground Saoji masala, a blend of roasted spices that give the curry its unique and bold taste. This egg curry is a perfect combination of heat, fragrance, and texture, making it a great choice for any lunch or dinner. Paired with some Burani Raita and Whole Wheat Lachha Paratha, it makes for a satisfying and wholesome meal thatโs bound to impress your family or guests.
Ingredients
Below is a list of ingredients needed to make the delicious Saoji Egg Curry:
| Ingredient | Quantity |
|---|---|
| Whole Eggs (hard boiled) | 4 eggs |
| Onion (finely chopped) | 1 medium-sized |
| Ginger Garlic Paste | 2 tablespoons |
| Tomatoes (finely chopped) | 3 medium-sized |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Coriander Leaves (finely chopped) | 1/4 cup |
| Sunflower Oil | 1 tablespoon |
| Salt | To taste |
| Dry Coconut (Kopra) (slivered) | 1-1/2 tablespoons |
| Guntur Dried Chillies | 2 whole |
| Kashmiri Dry Red Chillies | 5 whole |
| Poppy Seeds | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Ajwain (Carom Seeds) | 1/2 teaspoon |
| Coriander Seeds (Dhania) | 1 tablespoon |
| Cinnamon Stick (Dalchini) | 1 small piece |
| Cardamom Pods (Elaichi) | 2 pods |
| Cloves (Laung) | 6 whole |
| Kapok Bud (Marathi Moggu) | 1 |
| Mace (Javitri) | 1 small piece |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Servings
- This recipe serves 4 people.
Cuisine
- Maharashtrian
Course
- Lunch
Diet
- Eggetarian (Suitable for vegetarians who eat eggs)
Instructions
To prepare this delicious Saoji Egg Curry, follow these easy-to-follow steps:
-
Hard Boil the Eggs:
Begin by boiling the eggs for about 10 minutes. Once they are boiled, remove them from the hot water, peel the shells, and set the eggs aside. -
Prepare the Saoji Masala:
The heart of this curry lies in the freshly ground Saoji masala. Dry roast the following ingredients on medium heat: dry coconut (kopra), Guntur dried chillies, Kashmiri red chillies, poppy seeds, cumin seeds, fennel seeds, ajwain, coriander seeds, cinnamon stick, cardamom, cloves, kapok bud, and mace. Roast until aromatic, and then grind the roasted spices into a fine powder using a mixer grinder. Set this freshly ground masala aside for later use. -
Cook the Base:
Heat sunflower oil in a heavy-bottomed pan. Add the finely chopped onions and sautรฉ them until they turn translucent. This will create a sweet, aromatic base for the curry. Next, add the ginger garlic paste and cook for a couple of minutes, until the raw smell disappears. -
Add Tomatoes and Spices:
Add the chopped tomatoes to the pan and cook them down until they become soft and mushy. Sprinkle in the turmeric powder and season with salt. Stir well to combine all the ingredients. -
Combine with Saoji Masala:
Once the tomatoes are cooked, add the prepared Saoji masala to the pan. Pour in about 1-1/2 cups of water and bring everything to a boil. Let the curry simmer for about 10 minutes, allowing the flavors to meld and the curry to thicken. The oil will begin to separate, signaling that the curry is ready. -
Add the Eggs:
To incorporate the eggs into the curry, make 4 gentle slits on each hard-boiled egg using a knife. Slowly drop the eggs into the simmering curry. Let them cook in the curry for another 5 minutes, allowing the masala to infuse into the eggs. -
Final Touch:
Garnish the curry with freshly chopped coriander leaves for a burst of freshness and color. -
Serve:
Serve the hot Saoji Egg Curry with Burani Raita and Whole Wheat Lachha Paratha for a satisfying and aromatic meal.
Tips for the Perfect Saoji Egg Curry:
- Fresh Spices: Freshly roasting and grinding the spices enhances the aroma and flavor of the curry. Donโt skip this step for the most authentic taste.
- Adjust the Heat: If you prefer a spicier curry, feel free to increase the number of dried Guntur chillies or Kashmiri red chillies.
- Eggs: Ensure that the eggs are boiled well to prevent them from breaking when added to the curry.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 12 g |
| Fat | 18 g |
| Carbohydrates | 8 g |
| Fiber | 2 g |
| Sodium | 300 mg |
| Potassium | 300 mg |
Conclusion
Saoji Egg Curry is a perfect way to bring the taste of Maharashtra to your kitchen. This flavorful curry, with its bold spices and tender eggs, is ideal for those who enjoy rich, spicy dishes. Whether you serve it with roti, rice, or paratha, it makes a wholesome and satisfying meal. So go ahead, try this recipe for your next lunch or dinner, and enjoy the spicy goodness of Maharashtrian cuisine!
