Goan Egg Curry | Tantiyachi Kodi

I was learning some Saraswat Goan recipes and decided to experiment. There's still a lot to discover in the realm of Goan cooking and I'm glad I get to document it on this channel. I hope you give this recipe a try. It's healthy and satisfying and also to some of us, something new!

Dev Borem Korum Ani Mog Asum ❤️

Ingredients:

(1 US Cup = 240 ml)

For the Curry Paste:
1 Tablespoon Oil
4 Cloves
4 Black Peppercorns
1/2" Cinnamon
1 Tablespoon Coriander Seeds
4 Red Chillies (Kashmiri, for colour)
1 medium-sized Onion, sliced
4 Garlic cloves
1 Cup fresh, grated Coconut
1/2 teaspoon Turmeric Powder
Water for grinding

For the Curry:
1 large Onion, chopped
1 Tomato, chopped
The above Curry Paste
Approximately 1 & 1/2 Cups Water
Salt (keep in mind the eggs)
1/2 teaspoon Sugar
4 Eggs
Coriander leaves for garnish


#ExperienceSusegad
Clyde D'Souza has described the beauty of Goa's culture in his book ‘Susegad: The Goan Art of Contentment’
https://www.amazon.in/gp/product/B08X...

It's now available internationally: https://www.amazon.com/gp/aw/d/067009...

Clyde has also launched a podcast about Goa and its people. It's called 'Susegad Stories from Goa' and in it he converses with noteworthy individuals about the wonders of our beautiful state. Listen to it here on Spotify: https://open.spotify.com/show/3wuewIE...

Music Credits:
Tuzo Mog by Lorna Cordeiro (an instrumental by Tabitha Dias)