Malvani Anda Curry (Egg Curry with Spicy Malvani Masala)
Introduction
Malvani Anda Curry is a delicious, aromatic egg curry from the coastal region of Maharashtra, infused with the distinctive flavors of Malvani masala. With its rich, spicy gravy and tender boiled eggs, this curry is a perfect blend of spices and coconut. Served alongside soft phulkas, sweet potato thepla, or a refreshing raita, Malvani Anda Curry makes a flavorful and satisfying meal. If you’re a fan of bold flavors, this is a dish you can’t miss!
Cuisine: Malvani
Course: Side Dish
Diet: Eggetarian
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Eggs (hard-boiled) | 4 |
| Onion (thinly sliced) | 1 |
| Homemade Tomato Puree | 1/2 cup |
| Green Chilli (slit) | 1 |
| Ginger Garlic Paste | 1 tablespoon |
| Cashew Nuts (soaked in warm water) | 1/4 cup |
| Fresh Coconut (grated) | 1/4 cup |
| Red Chilli Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 2 teaspoons |
| Malvani Masala | 2 teaspoons |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Kokum (Malabar Tamarind) | 1 |
| Curry Leaves | 1 sprig |
| Sunflower Oil | 1 tablespoon |
| Salt | To taste |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 15g |
| Carbohydrates | 18g |
| Fat | 22g |
| Fiber | 4g |
| Sodium | 400mg |
Instructions
-
Prepare the Eggs:
- Begin by boiling the eggs in a saucepan for about 10-12 minutes until hard-boiled. Once done, drain the water and set the eggs aside. Peel them, then slice each egg in half lengthwise.
-
Prepare the Onion-Coconut-Cashew Paste:
- In a kadai (wok), heat a little oil and add the sliced onions. Sauté on medium heat until the onions turn golden brown and caramelized.
- Once the onions are caramelized, transfer them to a mixer grinder. Add the soaked cashew nuts and freshly grated coconut. Grind into a smooth paste and set aside.
-
Cook the Malvani Curry Base:
- In the same kadai, heat 1 tablespoon of oil over medium heat. Add the cumin seeds and let them splutter.
- Next, add the curry leaves and slit green chilli. Let them sizzle for a few seconds.
- Add the ginger garlic paste and cook for about 2-3 minutes, until the raw smell disappears.
-
Add the Spice Mix:
- Add the ground onion, cashew, and coconut paste to the pan. Cook for about 1 minute, allowing the paste to incorporate with the spices and release its aroma.
- Now, add the red chilli powder, coriander powder, turmeric powder, and Malvani masala. Stir and cook until the oil begins to separate from the gravy, and the curry mixture darkens and thickens.
-
Simmer the Gravy:
- Add the homemade tomato puree to the curry mixture. Cook for 2-3 minutes until the tomato is fully incorporated into the gravy.
- Pour in about 1 cup of water and stir. Add the kokum and season with salt. Let the gravy simmer on low heat for 10 minutes, allowing all the flavors to blend.
-
Finish the Dish:
- Carefully add the slit boiled eggs into the simmering gravy. Stir gently to coat the eggs with the flavorful curry.
- Check for salt and spices, adjusting them as necessary. Allow the curry to simmer for another 5 minutes.
-
Serve:
- Once the curry is ready, turn off the heat and let it sit for a few minutes. Serve the Malvani Anda Curry hot, garnished with fresh coriander if desired.
Serving Suggestions
For a delightful meal, pair the Malvani Anda Curry with:
- Phulkas – Soft, round Indian flatbreads that are perfect for dipping into the curry.
- Sweet Potato Thepla – A mildly spiced, savory flatbread made from sweet potato, adding an earthy contrast to the rich curry.
- Cauliflower & Cucumber Raita – A cooling yogurt-based side dish that complements the spiciness of the curry.
This Malvani Anda Curry, with its flavorful Malvani masala and coconut-rich gravy, is a perfect addition to your weeknight dinner rotation or when you’re looking to impress guests with an exotic, flavorful dish.
