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.
Ingredients: 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 Ghee /oil 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 Salt
Method: 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.
For the last 3 years, I have been managing this blog (601 posts and counting…) and it was my experiences and my memories here, but Aayi was my mentor, editor and force behind it. As many of you know, I started this blog for my aayi. Since she was not very comfortable using computer, I was doing it on her behalf.
So now, I have created a new account for aayi and she will be posting here once in a while. I will help her technically, but she will be posting from her author account. I hope she can do it once in a week at least. Let us see how that goes. Today will be her first official post from her account. I will continue to post on other days, as and when it happens.
So please welcome – Aayi of Aayi’s Recipes, Mrs Varada
(Round of applause…) 🙂
