WITH PEDNE SHAGOTI
When in doubt, use eggs. So goes the saying. Eggs are underrated when it come to hosting parties because often they are connected with breakfasts. But beyond the omelettes and the scrambled versions, the variety of curries that eggs offer is infinite, and every cuisine has its own set of specific egg curries and preparations that ranges from simple to complex, and Goa is not an exception. This recipe is from the Pedne taluka of Goa that borders the state of Maharashtra and is a local favourite. The taste and aroma comes from the expert blending of the spices used in the masala, and the coconut milk that’s ubiquitous in all coastal cuisine. It’s simple, easy and quickly prepared, and full of flavour. Eggs are a great choice when you want something more than vegetables but not in the mood for any meat. Try this recipe and enjoy the unique taste of Xacuti.
What you need –
- Eggs: 4
- Onion: 2 medium
- Coconut milk: thick 1cup
- The Women of Fatorda Pedne Shagoti masala: 2-3 tsps
- Green Paste*: 1 tbsp; (instead you can use ginger 1 tsp and garlic 1 tsp or 1 tbsp ginger garlic paste)
- Turmeric powder: 1/2 tsp
- Coriander leaves for garnish
- Salt to taste
- Cooking oil (coconut oil is traditional, but you can use any oil)
Green Paste – Green paste is a multi-purpose paste that is found in every Goan home, and is made to add in various preparations as and when needed. To make a simple green paste, Grind together 2 big bundles of fresh coriander leaves, 4-5 green chillies, 8 garlic cloves, 1/2 inch ginger and 1/2 tsp turmeric powder with a quarter cup of water. Make sure you add water a little at a time so that the paste is of thick consistency. Keep refrigerated and use as required.
Step 1 – Boil the eggs, de-shell them and keep them aside. Finely chop the onions and slit the chillies in half.
Step 2 – In a deep bottomed vessel, heat 2-3 tbsps of oil.
Step 3 – Add a teaspoon of garlic paste, and then half a teaspoon of ginger. (You can add a tablespoon of green paste instead if you have it ready)
Step 4 – Fry them for around 30 seconds.
Step 5 – Add the onions and chillies and fry them. You can add a little salt to brown the onions faster.
Step 6 – When the onions turn brown, add the turmeric powder and sauté well. Fry for 2 minutes.
Step 7 – Add the Pedne Shagoti masala after reducing the flame. Stir well for a minute. You can add 3 tbsps of water so that the masalas do not burn.
Step 8 – When the oil starts to separate add half a cup of hot water.
Step 9 – Add half a tsp of crushed pepper, cover and cook under low flame for 5 minutes.
Step 10 – Now add the eggs and mix them with the gravy until they are well coated.
Step 11 – Add the coconut milk, and stir.
Step 12 – Adjust the salt, bring it to boil, and cook covered for another 5 minutes.
Step 13 – Switch off the flame, add fresh curry leaves or coriander leaves. Serve with rice, poi or roti.
Note – When you use the eggs, you can follow a couple of methods. You can make 2 to 4 fine slits on the boiled eggs so that the gravy seeps into them. You can also pan fry the boiled eggs before you add them either as whole or cut into halves. This enhances the flavour. There’s a variation of this recipe, though not traditional, with tomatoes. If you prefer, add one small finely chopped tomato after you add the Pedne Shagoti masala. We would urge you to use our masala as a base and experiment with it and create your own variations. Do let us know how your they turned out. Your imagination is the only limit. Do let us know of your efforts at firstname.lastname@example.org and we’ll feature your recipe on our website. You can upload your recipe here.