Egg Xacuti (Shakuti)

Goan recipes are incomplete without their staple fish and meat. The closest I can come to fish and meat at home is using eggs although mostly in baking, I wanted to feed my son with this beautiful egg curry. So when I got opportunity to experiment this cuisine during the BM 26 theme runs, I thought about this first. I was tempted to make potato and mixed vegetables but knew the flavors come right only when you add something sharp and stronger smelling ingredient in it .
Talking about my adventures in Goa, our daily authentic breakfast while we were at the wedding- I mentioned about here, used to be kalwan with fresh baked kadak pav( hard dinner rolls). Early morning, after bath, we were all made to sit on the floor of the long passage that was closer to the kitchen. Then, someone quickly served us with hot tea and a dish containing the kalwan usually made with black eyed peas or other local variants. It used to be the best tasting kalwan. Fulfilling enough for us to sustain till early noon when we were treated with xacuti (pronounced as Shakuti) made using prawns or chicken (rarely) or some fresh catch. This time served with steaming hot rice ..



Ingredients
2 medium onions finely chopped
2 tbsp grated fresh coconut (use dessicated)
2 tspn coriander powder
1 tspn cumin seeds powder
1 tbsp Kashmiri red chillies
1/2 tspn fenugreek seeds (optional)
1 bunch of fresh coriander
1 inch ginger
4-5 cloves of garlic
1 tspn poppy seeds
3-4 soft boiled eggs (slightly sauteed on pan with ghee)
1 tbsp Oil

Method
1) In a large pan, heat some oil, add the onions, ginger and garlic and saute till the onions are nicely browned
2) Remove and set aside, heat the grated coconut in the same pan and cook it till it gives out nice aroma
3) Saute the poppy seeds for a min in the same pan.
4) Now grind the onion mixture, coconut, fresh coriander, red chillies, coriander-cumin powder, fenugreek seeds in the mixie to make a fine paste
5) In the pan, heat the remaining oil, add the ground paste along with water and let it simmer
6) Add salt to taste and pop in the boiled eggs, Cover and let it simmer for a min.
7) Serve hot with steamed rice or rice bhakri


18 comments:

Shobana Navamani said...

looks yummy and tempting

thoushaltcook said...

The light colors of the egg compliment the deep sauce very well.

Archana Potdar said...

haw yau go? Bare dista. Did your son enjoy it?

vaishali sabnani said...

what a super click!..looks you have taken advantage of the mini work shop:))

Jayashree said...

I have always loved the sound of this dish....but then I've now learned that I was pronouncing it wrong all this while :-)

Chef Mireille said...

how interesting with the eggs

Priya said...

One of my fav Goan food is chicken xacuti, egg xacuti sounds interesting and cant wait to make some.

PriyaVaasu said...

Must be Delicious!!! Love the gravy!!! :)

veena krishnakumar said...

Looks good and am sure must have tasted awesome:-)

Srivalli said...

The pictures are looking so good...hope your son liked this..

Gayathri Kumar said...

Looks delicious Pradnya...

Sandhya Ramakrishnan said...

Very interesting!

Shylaja Praveen said...

The pictures looks interesting. Though i never eat eggs they look very cute in your dish..

Manju said...

Al most the ingredients are same as I do egg gravy but the method is different and interesting one.

Kalyani said...

For a non-egg eater like me, that pic is too tempting :-) Xacuti does rule the roost in most Goan kitchens, but never knew till this BM that a veg version also existed !

Pavani said...

Your version of xacuti is quite different from mine. Adding eggs sounds delicious. I'm going to try your version soon. Pics are too tempting.

Corporate to Kitchen said...

Very well pictured. I love the flavours in this dish & looks very delicious.

João said...

Folks why don't you post your comments after trying out the recipe?

More Recipes

Related Posts Plugin for WordPress, Blogger...