Varhadi Egg Curry

Varhadi Egg Curry

Varhadi Egg Curry

Egg curry in Varhadi masala — hard-boiled eggs scored on the surface and fried briefly in oil until the exterior turns golden and blistered, then added to a gravy of fried onion, tomato, ginger-garlic paste, and the characteristic Varhadi masala blend (roasted peanuts, sesame, dry coconut, dried red chilli, and the specific addition of stone flower and marathi mokku), simmered until the eggs absorb the spiced gravy completely. The Varhadi masala's peanut-sesame base gives the egg curry a nutty, thick gravy unlike the coconut-milk egg curries of coastal India or the tomato-onion base of North Indian egg curries. The fried egg surface develops a porous texture that absorbs the gravy — the frying step is essential for this quality. Made on non-festival weekdays when meat is not available; the egg curry with bhakri is Vidarbha's everyday non-vegetarian meal.

Cuisines

Vidarbha Maharashtrian

Best for

Lunch Dinner

Build a full meal around Varhadi Egg Curry

Get a matched combo of sides and accents

Recipe

Prep: 15 min Cook: 30 min Total: 45 min 2-3 servings

Ingredients

Egg 4 Egg
oil 2 tablespoons Oil
Mustard Seed 1 teaspoon Mustard Seed
Cumin 1 teaspoon Cumin , seeds
Bay Leaf 1 Bay Leaf
Clove 2 Clove
cinnamon stick 1 Cinnamon stick
Onion 1 cup Onion , finely chopped
Tomato 1 cup Tomato , finely chopped
ginger-garlic paste 1 teaspoon Ginger-garlic paste
turmeric powder 1 teaspoon Turmeric powder
red chili powder 2 teaspoons Red chili powder
coriander powder 1 teaspoon Coriander powder
garam masala 1 teaspoon Garam masala
salt — Salt , to taste
water 1 cup Water
Cilantro 2 tablespoons Cilantro , chopped, fresh

Instructions

  1. 1 Boil the eggs, peel them, and set aside.
  2. 2 Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds, and let them splutter.
  3. 3 Add bay leaf, cloves, and cinnamon stick. Sauté for a few seconds until aromatic.
  4. 4 Add chopped onions and sauté until they turn golden brown.
  5. 5 Stir in the ginger-garlic paste and sauté for another minute.
  6. 6 Add chopped tomatoes and cook until they become soft and mushy.
  7. 7 Mix in turmeric powder, red chili powder, coriander powder, and salt. Cook for 2-3 minutes until the spices blend well.
  8. 8 Add water and bring the mixture to a boil.
  9. 9 Make small slits in the boiled eggs and gently add them to the curry.
  10. 10 Cover and simmer for 10 minutes, allowing the eggs to absorb the flavors.
  11. 11 Sprinkle garam masala and garnish with fresh coriander leaves.
  12. 12 Serve hot with steamed rice or chapati.

Tips

For a richer taste, you can fry the boiled eggs in a little oil until golden before adding them to the curry.