Saoji Egg Curry Recipe
The Saoji Egg Curry Recipe is an uncomplicated and flavorful dish featuring eggs infused with Saoji masala, making it an ideal choice for weekends. Pair it with Kerala Parotta for a delightful meal.
Ingredients
Ingredients for the saoji masala
- 1-1/2 tablespoon Dry coconut (kopra), slivered
- 2 Guntur Dried Chillies
- 5 Kashmiri dry red chillies
- 1 teaspoon Poppy seeds
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Fennel seeds (Saunf)
- 1/2 teaspoon Ajwain (Carom seeds)
- 1 tablespoon Coriander (Dhania) Seeds
- 1 Cinnamon Stick (Dalchini)
- 2 Cardamom (Elaichi) Pods/Seeds
- 6 Cloves (Laung)
- 1 Kapok Bud, (Marathi Moggu)
- 1 Mace (Javitri)
Instructions
- To begin making Saoji Egg Curry Recipe, hard boil the eggs for 10 minutes, peel the shells and keep aside.
- Now, to prepare the saoji masala dry roast the ingredients mentioned in the masala table under medium heat which includes dry coconut, guntur red chillies, kashmiri dry red chillies, poppy seeds, cumin seeds, fennel seeds, shahi jeera, coriander seeds, cinnamon stick, cardamom, cloves, kapok bud, mace and once aromatic grind it to a fine powder using a mixer grinder and keep aside.
- Heat oil in a heavy bottomed pan, add the onions and saute until translucent. Add the ginger garlic paste and cook until the raw smell goes away.
- Add in the tomatoes, turmeric powder, season with salt and mix well. Cook this mixture until the tomatoes turn all soft and mushy.
- Add in the prepared saoji masala, add 1-1/2 cups of water and bring it a boil.
- Simmer this curry mixture for 10 minutes, until it turns a little thicker and the oil seperates out.
- Now, gently slit the eggs from 4 sides and slowly drop it into the prepared curry and simmer for another 5 minutes.
- Garnish with coriander leaves and serve hot.
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