While going through Bunt/Nadvar’s special recipes, I came across this recipe of motte/thatthi(eggs) paladya(I think it is a type of gravy, not sure). I have heard a lot about Nadvar/Bunt non-vegetarian dishes. So I gave it a try. I changed the recipe according to our taste. Check at the end of the recipe for the changes I made.
This gravy turned out to be very aromatic. Fenugreek seeds give a very nice aroma to the gravy. Addition of curry leaves enhanced the aroma. I served it with hot rice. These days, I use 25% boiled rice(I use rosematta or palakadan matta rice) to 75% white rice(sona masoori). I have started including boiled because it is good for health. Since boiled rice is a bit hard and we are not used to this type, I mix 75% white rice with it which gives softness. With this proportion, rice takes a bit longer to cook but tastes great. I want to increase the proportion of boiled rice slowly, lets see how that goes.
4 boiled eggs
2 tbl spn fresh/frozen coconut
1/2 tea spn coriander seeds
1/2 tea spn cumin seeds
1/4 tea spn fenugreek seeds
A pinch turmeric
4-5 red chilies
1/2 cup + 1/4 cup onion
1/4 cup + 1/4 cup tomato(optional)
4-5 curry leaves(optional)
1/2 tea spn chopped garlic
Heat oil and fry coriander seeds, cumin seeds, fenugreek seeds, red chilies, turmeric, garlic and 1/2 cup onion. When onion turns translucent, add 1/4 cup tomato and fry for few minutes. Grind to a paste along with coconut.
Cook the ground paste with remaining 1/4 cup tomatoes. When it starts boiling, slip in the halved boiled eggs and salt. Cook for about 5 mins. Take off the heat.
In a pan, heat ghee and fry remaining 1/4 cup onions and curry leaves. When the onions turn brownish, add this to the cooked gravy. Close the lid.
Serve hot with rice.
Serves : 3
Preparation time : 20mins
PS: Changes from the original recipe –
– It didn’t include tomatoes, but had 1 cup coconut. To reduce the coconut, I added tomatoes to the paste and some more in the gravy.
– Curry leaves are my additions. I thought it gives more aroma, so included them.
– It had raw eggs instead of boiled ones as I have mentioned. When the gravy is cooking, recipe called for breaking the eggs directly into gravy and letting it cook there.