Egg Butter Roast (Mangalorean Fusion Recipe)

 

            Egg Butter Roast is a take on the very popular Mangalorean special Chicken Ghee Roast. However, in this recipe, I replaced ghee with butter. This style of dish is very spicy with the addition of dry red chilies. You can tone it down by adding Kashmiri red chilies, like I did.  However, it is toned down further to some extent with the addition of tamarind and jaggery. You may adjust the spiciness according to your preference. 

           This dish is a great party recipe where it can be served as an appetizer. It can also be relished as a side dish with dosa, appam, idiyappam, rice or chapatti for a sumptuous meal. So do give it a try by checking out the step by step pictorial recipe to prepare this delicacy. 

         The origin of the original recipe goes back to the town of Kundapur. So at times, it is also called Kundapur style Ghee Roast. It is very spicy and full of flavors coming from the ghee and a medley of various spices. You can use Kashmiri red chilies instead, for less of heat. 

          There are many versions to this amazing dish and any which way it is prepared, it simply tastes awesome. The whole spices are freshly dry roasted and ground to make this dish more flavorful. 

Ingredients - 

• 3-4 eggs, boiled & scored 
• 4 tbsp. butter
• 1 tsp. salt or to taste
• pinch of turmeric powder
• pinch of red chili powder
• 1 onion, chopped
• 2 sprigs curry leaves
• 1 tbsp. coriander leaves, chopped

Dry roast & grind - 

• 8-10 Kashmiri red chilies
• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. fennel seeds
• 1/4 tsp. fenugreek seeds
• 1/2 tsp. turmeric powder
• 1" ginger
• 3-4 garlic cloves
• 1 tsp. jaggery
• 1 tsp. tamarind paste

          Dry roast the Kashmiri red chilies, coriander seeds, cumin seeds, fennel seeds and fenugreek seeds for 1-2 minutes or till you get a nice aroma. Keep aside to cool. 

          Then grind along with the garlic, ginger, turmeric powder, jaggery and tamarind into a smooth paste. Keep aside. 

         Heat 1 tbsp. butter in a pan & add a pinch of salt, turmeric powder and red chili powder. Give it a stir.

         Then add the boiled eggs and sauté till they are lightly browned. Keep aside. 

         Heat the remaining butter and fry one sprig curry leaves till they turn crisp. Keep aside for garnishing. 

          In the same butter, sauté the onion and remaining curry leaves till light brown. 

          Now add the ground paste and salt to taste. Mix everything well and sauté till the oil separates. 

          Add the fried eggs and stir fry for 1-2 minutes till the eggs are well coated with the masala. 

          When done, garnish with chopped coriander leaves. 

          Serve with steamed rice, dosa, appam, neer dosa, idiyappam, plain biryani or chapatti for a sumptuous meal. 

                      Eggs are boiled & scored.

Dry roast the Kashmiri red chilies, coriander seeds, cumin seeds, fennel seeds & fenugreek seeds for 1-2 minutes or till you get a nice aroma. Keep aside to cool. Then grind along with the garlic, ginger, turmeric powder, jaggery & tamarind into a smooth paste. Keep aside. 

Heat 1 tbsp. butter in a pan & add a pinch of salt, turmeric powder & red chili powder. Give it a stir.

Then add the boiled eggs & sauté till they are lightly browned. Keep aside. 

Heat remaining butter & fry one sprig curry leaves till they turn crisp. Keep aside for garnishing. 

In the same butter, sauté the onion & remaining curry leaves till light brown. 

Now add the ground paste & salt to taste. Mix well & sauté till the oil separates. 

                   Add the fried eggs. 

 Stir fry for 1-2 minutes till the eggs are well coated with the masala. 

             When done, garnish with chopped coriander leaves. 

Serve with steamed rice, dosa, appam, neer dosa, idiyappam, plain biryani or chapatti for a sumptuous meal. 

Gongura Prawns (Andhra style Prawns Curry cooked with tangy Sorrel Leaves)

 

          Gongura Prawns curry is a traditional and a very popular Andhra cuisine that goes by the name of Gongura Royyalu Kura. In this recipe, prawns are cooked along with gongura leaves. Gongura is also known as sorrel leaves, chukka or ambada bhaji. This dish is very much a part of a meal served in Andhra / Telangana restaurants. 

          Coming to this amazing dish, it is both spicy and tangy. However, you can adjust it depending on your taste buds. It is a great party recipe too, perfect for special occasions. You can relish this yummy and finger licking delicacy with hot steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, roomali roti or chapati. So check out a step by step pictorial recipe to prepare this regional dish.

• 250 gms. prawns, cleaned, deveined & rinsed
• handful of gongura leaves
• 3 tbsp. oil
• 1 dry red chili, broken
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1" cinnamon stick
• 2 green cardamom
• 4 cloves
• 1 onion, chopped
• 1 sprig curry leaves
• 1 tsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. roasted coriander powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. garam masala powder
• 1 tomato, chopped
• 1 cup water
• 2 green chilies
• 2 tbsp. coriander leaves, chopped

            In a pan, add the gongura leaves along with a sprinkle of some water. Cover and cook till it is wilted. Then mash them well with the back of a ladle and keep aside. 

           Marinate the prawns with a pinch of salt, turmeric powder and red chili powder for 10-15 minutes.

           Heat 1 tbsp. oil in a pan and fry the marinated prawns till light golden in color. Keep aside.

           Heat remaining oil and temper with dry red chili, cumin seeds, mustard seeds, cinnamon stick, cardamom and cloves. Sauté for a few seconds.

           Now add the chopped onion and curry leaves. Sauté till light brown. 

           Add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates.

           Add the chopped tomatoes and cook till it turns soft. Now add the mashed gongura leaves and sauté for a minute. 

           Now add the fried prawns, followed by 1 cup water. Cover and simmer for 2-3 minutes. 

           Add the slit chilies and continue to cook for 1-2 minutes more. When done, garnish with coriander leaves and enjoy with steamed rice or any Indian flat bread.  

In a pan, add the gongura leaves along with a sprinkle of some water. Cover & cook till it is wilted.

        Then mash them well with the back of a ladle & keep aside. 

Marinate the prawns with a pinch of salt, turmeric powder & red chili powder for 10-15 minutes.

Heat 1 tbsp. oil in a pan & fry the marinated prawns till light golden in color. Keep aside.

Heat remaining oil & temper with dry red chili, cumin seeds, mustard seeds, cinnamon stick, cardamom & cloves. Sauté for a few seconds.

Now add the chopped onion & curry leaves. Sauté till light brown. 

Add the ginger-garlic paste & all the dry spices mixed with some water. Sauté till the oil separates.

                Add the chopped tomatoes & cook till it turns soft. 

             Add the mashed gongura leaves & sauté for a minute. 

                       Add the fried prawns,

         followed by 1 cup water. Cover & simmer for 2-3 minutes.

                Add the slit chilies & continue to cook for 1-2 minutes more. 

                 When done, garnish with coriander leaves.

                  Enjoy with steamed rice or any Indian flat bread. 

Dimer Dalna (Egg Curry - Bengali Style)

 

          Dimer Dalna or in simple terms is Bong style egg curry. It is one of my personal favorite. I can never get tired of having this Bong specialty. Potatoes are an essential ingredient in this version. This is one of the quick fix curry when you run out of any veggies or other non-veg. stuff at home. You can enjoy this yummy curry with hot steamed rice, plain pulao or plain biryani. It can also be had with parathas or chapattis. So check out the step by step pictorial recipe to prepare this recipe. 

• 2-3 eggs, hard boiled & halved
• 1 potato, sliced
• 1 onion
• 1 tbsp. ginger. chopped
• 1 tsp. garlic, chopped
• 1 tomato, pureed
• 1 tsp. tomato paste
• 1/2 tsp. sugar
• 2-3 tbsp. mustard oil
• 1-2 bay leaves
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1 tsp. cumin seeds
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 2 green chilies, slit
• 1 tsp. ghee
• coriander leaves to garnish

         Marinate the potato slices and the boiled eggs with a pinch of salt and turmeric powder for 5 minutes. 

          Heat 2 tbsp. oil and fry the marinated egg slices and the potatoes separately till light brown on both sides. Keep aside. Grind the onion, ginger and garlic to a smooth paste and keep aside.

          Heat the remaining oil in a pan and temper with the bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds.

          Now add the onion paste and sauté till light brown. Add the tomato puree, tomato paste and all the dry spices (except garam masala powder and salt). Fry till the moisture evaporates.

          Add 2 cups water, salt and green chilies. Bring it to a boil and drop in the potatoes. 

          Cover and simmer on a medium flame for 5-7 minutes or till the potatoes are cooked and the gravy slightly thickens.

          When done, add the boiled eggs and cook, covered for a minute or two. To finish off, add the ghee and garam masala. Mix well and serve, garnished with coriander leaves.

                        Heat 2 tbsp. oil & fry the marinated egg slices & potatoes separately till 

                        light brown on both sides. Keep aside. 

                      Heat remaining oil & temper with bay leaves, cinnamon, cardamoms, 

                      cloves and cumin seeds. Sauté for a few seconds.

                                 Now add the onion paste and sauté till light brown. 

                       Add tomato puree, tomato paste & all the dry spices (except garam masala 

                       powder and salt). Fry till the moisture evaporates.

                               Add 2 cups water, salt and green chilies. Bring it to a boil.

                     Add the potatoes. Cover & simmer on a medium flame for 5-7 minutes or 

                     till the potatoes are cooked and the gravy slightly thickens.

                       When done, add the boiled eggs & cook, covered for a minute or two. 

                       To finish off, add ghee and garam masala.  

                                  Serve, garnished with coriander leaves.

Gongura Chicken (Chicken Cooked with Sorrel Leaves - Andhra Style)

 

             This is a traditional Andhra delicacy. It is generally cooked with mutton. However, I used chicken instead, as lean meat is far more healthier than red meat. Coming to this dish, it has a tangy taste because of the use of gongura (sorrel leaves). You can make it a bit chatpata by increasing the quantity of red chili powder as it will enhance the taste and flavor. You can relish either with rice or Indian bread. So check out the step by step pictorial recipe to prepare it.

• 500 gms. chicken, curry cut
• 1 bunch gongura leaves (sorrel leaves), finely chopped
• 1-2 onions, chopped
• 1 sprig curry leaves
• 2-3 green chilies, slit
• 2-3 tbsp. oil
• 1 tbsp. ginger-garlic paste
• 1 tbsp. red chili powder 
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 1 tsp. salt or to taste
• coriander leaves to garnish

          Heat oil in a pan and sauté the onions, green chilies and curry leaves till light brown. 

          Now add the ginger-garlic paste and all the dry spices mixed with some water. Fry till the oil separates from the sides of the pan. 

          Add the chicken and mix well so that it combines with all the masalas. Cook, covered on low flame till dry. Add 1 cup water and simmer till the chicken is tender.

          Now add the gongura leaves and continue to cook till the leaves are wilted and the gravy is thick. Serve, garnished with coriander leaves.

                                   Chop finely the gongura leaves.

                 Heat oil in a pan & sauté onions, green chilies & curry leaves till light brown. 

                     Add ginger-garlic paste & all the dry spices mixed with some water. Fry 

                     till the oil separates from the sides of the pan. 

                 Add the chicken & mix well so that it combines with all the masalas. Cook, 

                 covered on low flame till dry. 

                              Add 1 cup water and simmer, covered till the chicken is tender.

                    Add the gongura leaves & cook for 2-3 minutes or till the leaves are wilted. 

                                 Serve, garnished with coriander leaves.