The Malvan region of Maharashtra produces some of the state’s most delicious cuisine; fiery, spicy and full of flavours! The regional cuisine of Konkan, Malvan is a small town in the Sidhudurg district on Maharashtra’s western coast, and has a distinct culinary style. Malvani cuisine uses coconut in almost every dish, be it freshly grated coconut, dry coconut (khopra), coconut milk or coconut flesh. The use of spices, especially red chilies is also liberal, though not every dish is hot. The use of kokum (garcinia indica), tamarind, raw mango, dagadphool (stone flower) and garam masala, especially Malvani masala, is common; this is also what lends their cuisine its distinctive touch. Malvani cuisine is also quite similar to coastal South Indian and Goan cuisine in many ways.
Though Malvani cuisine is most well-known for its non-vegetarian food, there are numerous vegetarian dishes that are just as good.
I made a less spicy variation a few days back, using egg in place of chicken, and very little oil. Also, I used Mustard Oil, as it’s healthier, but you may choose to use coconut or vegetable, peanut or even sesame oil.
- Eggs – 3, hard boiled, peeled, slit on both sides
- Ginger – 1/2 an inch piece
- Garlic – 8 to 10 cloves
- Tomatoes – 2
- Onions – 2
- Dry coconut – 1/2 cup, grated
- Kashmiri red chili powder – 2 tsp
- Malvani masala – 2 tsp
- Whole cumin seeds – 1 tsp
- Mustard oil – 2 tbsp (Traditionally coconut, groundnut, sesame or refined oil is used)
- Coriander leaves for garnish (I was out so skipped them)
- Heat a pan and add 1 tbsp oil, let it smoke well.
- Make slits on the egg, rub turmeric on them, and fry them lightly in the oil.
- Take out and keep aside.
- In the same pan, add the remaining oil, let it smoke and then temper with cumin seeds.
- Meanwhile, make a coarse paste of the ginger, garlic, tomatoes, onions and the grated coconut.
- When oil is hot, add in this masala.
- Season with salt, turmeric and red chili and fry for a couple of minutes until oil escapes the masala.
- Now add the Malvani masala, a tbsp of water, and cook for another five minutes.
- Now, lastly, add the eggs, a cup of water, and cover and cook on medium flame until masala is nice and dry, and coats the egg well.
- Have hot with rice, chapati, bhakri, etc.