Mangalorean Egg Curry

Mangalorean egg curry is a perfect dish with rice, dosa, and chapattis. Specialty of the curry is instead of using boiled eggs we break the egg into the gravy.

Method

Grind coconut, masala powder, turmeric, garlic flakes, onion and tamarind to a smooth paste by adding water. In pan, add chopped onion and tomato add masala paste, add water to the gravy consistency (gravy consistency shouldn’t be too thick or too thin) add salt and bring it to boil.

Once it starts boiling, break egg one by one in the curry (don’t stir at this moment) close the lid and cook on low flame for a few minutes; after few minutes eggs will be cooked and mix very gently.

Now in small pan or wok, heat coconut oil, add finely chopped onion, fry till it become red (don’t burn the onion) add in the curry. Close lid and off the gas. Keep aside closed for 3-5 minutes.

Mix gently and serve with rice, dosa or with chapattis.

Note : -

                  Coconut oil is an optional being a Mangalorean we like the aroma of coconut oil in Mangalorean cuisines.

Bisibelebhath

Bisi bele bhath  is a rice-based dish with its origins in the state of Karnataka. Bisi-bele-bhaath translates to hot lentil rice in the Kannada language. It is also known as Bisi bele huliyanna which means "hot lentil sour rice".  It is served hot and sometimes eaten along with potato chips or kara boondi.

              The ingredients and method differ from person to person; but this is my method of preparing bisi bele bath. 

Method

Soak toor dal and groundnut for one hour

Cook toor dal and groundnut in cooker (2 whistles)

Cook drumstick separately and keep aside (add it in the end)

Roast all the masala ingredients separately

Grind all the roast masala ingredient except roasted dried coconut

Once it is powdered add roasted dried coconut and grind to powder.

Keep aside. (This is your bisibelebath masala powder).

Heat ghee in cooker add mustard once it crackles add cashew nut fry add curry leaves add onion chopped  and vegetables stir fry.

Add turmeric powder mix well, then add tamarind pulp mix well; close lid and cook for 2 to 3 minutes.

Once it starts boiling add bisibelebhat masal mix well then add cooked toordal and groundnut; mix well

Add soaked rice mix well;

Add 3 cups of water close the lid of cook till it starts to boil.

Once it starts boiling  close lid and cook for 3 whistles

After 3 whistles comes off the gas stove.

Once it gets cool add cooked drumsticks mix and garnish with chopped coriander leaves.

Serve with potato chips.