Egg Gassi
- 66 min
- medium
- Serves 4
Egg gassi is a Mangalorean curry of boiled eggs in a roasted coconut, red chilli and coriander masala with tamarind. Medium-spicy, serves 4, about 65 minutes.
Ingredients
Eggs6
Water, For Boiling900 ml
Coconut, Grated80 grams
Dry Red Chilli, De-stemmed8 grams
Coriander Seeds8 grams
Cumin1 tsp
Fenugreek Seeds1 grams
Black Peppercorns2 grams
Garlic, Peeled12 grams
Tamarind5 grams
Coconut Oil2 tbsp
Mustard Seeds1 tsp
Curry leaves4 grams
Onion, Finely Chopped1
Turmeric Powder1 grams
Salt1¼ tsp
Coriander Leaves, Chopped6 grams
Contains: egg.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 291kcal | 1164kcal |
| Protein | 12g | 48g |
| Carbohydrate | 12g | 46g |
| Fat | 23g | 91g |
| Fibre | 4.4g | 18g |
| Sugar | 3.6g | 14g |
Cookd masalas for eggs
Method
Get ready: grate the coconut and remove the stems from the dry red chillies. Peel the garlic, then peel and finely chop the onion. Rinse the curry leaves and coriander leaves, then chop the coriander leaves.
Place the eggs in a saucepan with the water. Heat on high flame for 5 to 7 minutes until the water boils, then lower to medium flame and boil for 9 minutes until the whites are firm and the yolks are fully set. Drain, cool and peel the eggs, then make a few shallow cuts in them.
Heat a kadai on low flame and roast the grated coconut, dry red chillies, coriander seeds, cumin, fenugreek seeds and peppercorns for 4 to 5 minutes. Stir until the coconut turns lightly golden and the spices give out their smell without burning.
Cool the roasted mixture for 5 minutes, then grind it in a mixie with the garlic, tamarind and water until smooth. The masala should have no large coconut pieces.
Heat the coconut oil in the kadai on medium flame for 1 minute until hot. Add the mustard seeds and let them splutter for about 30 seconds, then add the curry leaves and onion. Fry for 6 to 8 minutes until the onion turns golden.
Add the ground masala, turmeric powder and salt. Fry on medium flame for 4 to 5 minutes until the raw smell goes and the masala thickens.
Pour in the cooking water and mix well. Boil on medium flame for 4 minutes until the gravy bubbles, then simmer on low flame for 8 minutes until it becomes smooth and slightly thick.
Add the boiled eggs and turn them gently in the gravy. Simmer on low flame for 3 minutes until the eggs are coated with the masala and the gravy bubbles gently. Switch off the flame and add the coriander leaves.
Before you start
- How long does Egg Gassi take?
- 1 hour 6 minutes from start to finish. That is 15 minutes of preparation and 51 minutes of cooking.
- How many people does Egg Gassi serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Egg Gassi vegetarian?
- It is eggetarian: no meat or fish, but it does contain egg.
- Is Egg Gassi spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Egg Gassi?
- 6 Eggs, 80 grams Coconut, 8 grams Dry Red Chilli, 8 grams Coriander Seeds, 1 grams Fenugreek Seeds, 2 grams Black Peppercorns, and a few more listed on this page.
- Do I need a pressure cooker for Egg Gassi?
- No, it is cooked in an open pot.
- How many calories are in Egg Gassi?
- About 291 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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