Egg Drop Curry is a different yet delicious Goan-Konkani egg preparation . This thick gravy preparation was my mother’s makeshift arrangement when she would try to cheer me up from my annoyance and displeasure when she would fail to procure seafood from the local fish market. She would try to fill in this void by making this second favorite dish of Mine-Egg Drop Curry.
What I have narrated above is an uber brief narration of the events that would unfold at my home while I was growing up. The longer version of story would unfold something like this-
My mother who was a Central Government employee would at times work past her designated hours (over time) and stay late in office. On Wednesdays I would be excited and wait with eagerness for mother to come back from office. It was a nominated day for seafood and Mother would return home buying some freshest sea produce from local fish market. She knew this quite well and would rush to the fish market after her work hours so that she could buy fresh seafood for her darling daughter. However, not every time she would be successful in her efforts. On days, when she had to work overtime, it would become difficult for her to reach the market on time and most of the fresh stock would be depleted. She would never buy any stale produce for me and would return home empty handed, ready to face my wrath. She knew she would have to bear with her daughter’s dejection, anger and tears.
I would wait for her on our building stairs anticipating the familiar site of my mother rushing in the building compound with the familiar polka dotted cloth bag that was reserved for carrying sea food. The site would fill my little heart with all joys in the world but the site of my mother carrying a black polythene with country eggs in them was nothing less than a heartbreak. I would cry inconsolably, feel dejected and let down and then gradually as my mom would console me, cajole me and shower me with kisses I would come to terms with situation and start narrating the events that would have transpired with me in the school.
More often than not mother would make this egg curry which was my favorite and she knew this. She would make this insanely delicious, flavorful Egg Drop Curry and serve it to us with Pav and steamed rice.
Now, every time as I make this egg curry, I feel nostalgic. These fond memories from past came back to me and I am compelled to write them down.
Do you have any such fond food memories? Let us know in the comment section below.
Find more such Egg Preparations
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Cook time:
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Serves: 4-5
- 4 Eggs
- 1 Large=100 gms Onions-thinly sliced
- ½ cup=50 gms grated dry Coconut
- ¼th Cup fresh Coriander leaves
- 1-inch Ginger-root
- 8-10 Cloves of Garlic
- 2 medium-sized=150 gms Tomatoes-finely chopped
- Cooking Oil
- 3-tbsp Malvani Masala (1 tbsp Kashmiri Red Chili Powder+3 tsp Garam Masala Powder)
- 4 Cloves
- ¼ tsp Black Peppercorns
- 1 Black Cardamom
- ½-inch Cinnamon stick
- 1-tbsp Whole Coriander Seeds
- ¼th tsp Turmeric Powder
- ¼th tsp Asafoetida Powder
- 3-4 Kokum rinds (1-tbsp Tamarind Pulp)
- Salt
- 8-10 Curry Leaves
- We will now make a Masala paste. Dry roast grated dry Coconut in a Pan. Dry roast Coconut until it becomes brown in color. We have roasted for 5-6 mins on medium heat. It has now become crisp and brown in color. Remove from the pan.
- Heat 2 tbsp Cooking Oil in the same pan. Add Garlic and Ginger. Fry until Garlic becomes brown in color.
- When Garlic becomes brown, add sliced Onions and fry until Onions become brown in color. Making Onions brown in very important as it imparts a deep brown color to the gravy.
- We have fried Onions for over 8 mins on medium heat and it has become brown in color. Now add roasted Coconut and fresh Coriander leaves and mix well. Remove from pan and allow it to cool down completely.
- Now we will make a fine masala paste. Let's see the ingredients that will be grounded into fine paste with the Vaatan. Add Coriander Seeds, Cinnamon sticks, Cloves, Peppercorns and Black Cardamom. Make a fine and thick paste. Also grind Tomatoes into Puree.
- Tomato Puree is ready. Masala paste is also ready. We have used ½ Cup water for making Masala paste.
- In the same pan, heat 2-3 tbsp Cooking Oil. Add Curry Leaves and asafoetida powder. Reduce the heat and add Turmeric powder and Malvani Masala powder. If you don't have Malvani masala, you can add combination of Red Chili powder and Garam Masala Powder.
- Now add grounded Masala paste and mix well. Adding Malvani Masala and Turmeric Powder imparts a deep color to the gravy. Add some Salt and cook until Oil begins to ooze out from the masala.
- We have cooked Masala for 5-6 mins until Oil begins to ooze out from the pan on low-medium heat. Add Tomato puree and mix well. Cook for few mins.
- We have cooked Masala for about 5 mins. Now we will adjust the consistency of the gravy. I have heated 3 Cups of water. Add hot water in the pan. The final consistency of the gravy is usually thick and not too thin. I have added 3 Cups of hot water.
- After we add eggs to the gravy it will become thicker. Add Salt to taste and mix well. Gravy has a deep color and it looks like a Dhaba preparation. Allow the gravy to boil on medium-high heat.
- Now add Eggs one by one to the gravy. Add eggs from the side of the pan. Do not add in middle. Wait for 10 seconds before adding other egg.
- After adding all the eggs. Cover and cook on low heat. We have cooked Egg Curry for 4 mins on low heat. Eggs are cooked and gravy has also thickened.
- Now add Kokum rinds or 1 tbsp Tamarind Pulp. Cook on low heat. We have cooked Egg Curry for 2 more mins.
- Egg Curry is now ready to be served. Switch off the heat and prepare to serve
- A different yet delicious egg Preparation-Egg Drop Curry is ready now.
- You can serve it with Roti, Parathas, Bhakri or steamed rice
Click to watch recipe video
Hi Smita.. This is a very different & interesting recipe. I have lal tikhat masala. Can I add that instead of malvani masala? Thank you
yes you can , also pair it with some garam masala powder , for enhanced taste 🙂