The festival of Diwali is over. All sweets have been eaten, Family and friends are gone, all the lights are being packed and kept properly for next year.

After having a great Diwali with lots of sweets , its time for some Chatpata , spicy food.

Not a lot of stuff, but that one tasty dish , that’ll make your meal awesome. So we decided to make a gavrani style egg curry. Recipe courtesy my MIL. This gravy was a speciality in remote parts of Maharashtra , where tomatoes weren’t easily available. So the recipe has onion based gravy, with lots of spices.

To prepare the masala for the gravy a manual instrument called pata varvanta( made of heavy stone ) was used.  these days we can easily do it with a mixer grinder. But elders  say  that the taste that you get with pata varvanta, used to be extraordinary . You should definitely give this recipe a try, when you are in the mood for something different and spicy!

Here’s the recipe!

GAVRANI EGG CURRY

Print Recipe

Gavrani Egg Curry

Course

main course

Cuisine

indian

Prep Time

10 minutes

Cook Time

30 minutes

Servings

serving

Ingredients

• 6 eggs , boiled and peeled
• 5 - 6 cloves garlic of , peeled and chopped
• 1 inch ginger piece of , washed , peeled and chopped
• 3 onions , sliced
• xbd tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp coriander powder
• to taste Salt
• 3 tbsp oil
• 2 cups water
• coriander Finely chopped for garnishing

For dry masala :

• 2 tsp Khus khus
• 2 inch coconut piece Dry
• 4 Red chilli whole
• 1 bay leaf
• 1 inch cinnamon stick
• 3 - 4 Cloves
• 5 Black peppercorns
• 2 cardamom Black
• 1 tsp jeera Shah
• 2 Cardamom Green
• 5 - 6 cashew ( optional )
• 1 tbsp dalwa

Course main course Cuisine indian Prep Time 10 minutes Cook Time 30 minutes Servings serving Ingredients 6 eggs , boiled and peeled 5 - 6 cloves garlic of , peeled and chopped 1 inch ginger piece of , washed , peeled and chopped 3 onions , sliced xbd tsp turmeric powder 1 tsp red chilli powder 1 tsp coriander powder to taste Salt 3 tbsp oil 2 cups water coriander Finely chopped for garnishing For dry masala : 2 tsp Khus khus 2 inch coconut piece Dry 4 Red chilli whole 1 bay leaf 1 inch cinnamon stick 3 - 4 Cloves 5 Black peppercorns 2 cardamom Black 1 tsp jeera Shah 2 Cardamom Green 5 - 6 cashew ( optional ) 1 tbsp dalwa

Instructions

1. Dry roast khuskhus in a heavy bottomed pan. Grate dried coconut and dry roast it too. Take roasted khuskhus n coconut into a mixer grinder. Add all the other dry masala ingredients and grind to make the masala.
2. Take a few drops of oil in a kadhai, and roast Ginger and garlic together till they turn golden brown. Keep aside.
3. Saute the chopped onions also in a few drops of oil till they become golden brown. Keep aside to cool.
4. Add the fried ginger , garlic and onions to the dry masala , and grind everything together to get a smooth paste.
5. Heat the rest of the oil in the kadhai. Add the masala paste , and sautxe9 until the masala starts to leave the sides of the kadhai.
6. Add turmeric, red chilli powder , coriander powder and salt to it . Saute for a minute.
7. Add 2 cups of water, let the curry boil.
8. Make small cuts on the hard-boiled eggs , and put them into the boiling curry. Simmer for a few minutes.
9. Garnish with chopped coriander. Serve hot with paratha or roti ,sliced onions and lemon.

   

Recipe Notes

TIPS

• Add a few drops of water to the masala , if you are not able to get a smooth paste.
• Adjust the amount of water , in the recipe according to your preference.

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