Egg xacuti

Egg xacuti ( Goan anda masala/Goan egg gravy):


Xacuti means a famous gravy dish of Goa. It comprises of various xacutis, the main one being chicken xacuti/ komde xacuti. Then you can make a variety of xacuties out of crabs, squids, mushrooms, etc keeping the basic masala same in all recipes.


Chicken xacuti/ mutton xacuti involves addition of more spices and more steps of preparation which  have to be decreased when it comes to mushroom, squids, crabs or egg xacuti. You cannot compare chicken xacuti/mutton xacuti with any other xacuti recipe, it's different as meat is involved in it.

Basically I have shared almost all xacuti recipes in my blog earlier which you can view.

Today I have made egg xacuti in which the basic masala of xacuti is same reducing some extra spices as it's eggs. Let's proceed.

Ingredients and method:

Keep 4-5 eggs for boiling. Once boiled , cool and then cut each boiled egg into either 2 half's or 3 pieces and keep aside. 

When eggs are boiling you can start preparing your masala side by side.

Heat a pan. Add 2 tsp of oil, add 4 cloves, 2 cinnamons, 1 star anise, 1/4 piece of nutmeg, 1 tsp peppercorns, 2 tsp of coriander seeds. Saute well till aromatic. Remove in a plate.

Now add 6 garlic cloves and 2 medium sized onions long slitted. Saute well till light brown and remove.

Lastly add 1 bowl of scraped coconut and saute till light brown. Add 1 tsp haldi powder and 2 tsp red chilli powder.

Cool everything and grind to paste with a small ball of tamarind and required water.

Heat a vessel, add 2-3 tsp of oil, add 1 medium sized onion finely chopped. Add 1 tomato finely chopped. Saute well. Add grinded masala, water to adjust the consistency. Add salt as required and let it boil. 

Now add the chopped boiled egg pieces and give another boil.

You are done. ( You can add chopped coriander leaves for flavour, but it's not part of a Goan xacuti recipe)

Serve with chapaties/paratas/rotis or bread.



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