The fond memory of egg xacuti and boiled rice from a restaurant (Pousada by the Beach) in Calangute, Goa always take me back to my kitchen to recreate the recipe. After multiple attempts, I have the recipe ready.

Egg xacuti is basically Goan style egg curry. Goan curries are usually made of coconut based gravy using fresh coconut, desiccated coconut will also fit well.

6 boiled eggs

1 large onion, roughly chopped

2-3 green chilies, roughly chopped

5-6 garlic pods, roughly chopped

1 inch ginger, roughly chopped

2 large tomatoes, roughly chopped

1 cup fresh grated coconut

1 tbsp oil

1/2 tsp jeera (cumin seeds)

3-4 black pepper seeds

Salt to taste

1/2 tsp black pepper powder

1/2 tsp nutmeg powder

1/4 tsp turmeric powder

1 tsp coriander powder

1/4 tsp kashmiri red chili powder

Chopped coriander leaves for garnish

Heat 1 tsp oil in a pan on medium heat. When the oil is hot enough, add grated coconut and roast on low flame till it turns light brown in color. Add chopped chilies, ginger, garlic and onion. Saute for a couple of minutes till they a lightly roasted. Add chopped tomatoes and continue to roast all the ingredients together. Once done, turn off the flame, keep it aside to cool down and then grind to a fine paste.

In another pan, add rest of the oil and heat on low flame. Add asefoetida and jeera once the oil is hot. When jeera seeds start to splutter, add black pepper seeds and saute for about a minute. Turn off the flame and add turmeric powder, black pepper powder, nutmeg powder, red chili powder, coriander powder and stir well. The spices will continue to cook as the oil is still hot. To this, add the coconut based paste, mix evenly and cook for another 3-4 minutes on low flame. Once the oil seperates from the gravy, add boiled eggs and salt as per taste, cover with a lid and cook for another 2 minutes.

Garnish with chopped coriander leaves and serve hot with steamed rice or rotis.

Turn off the flame and then add the spices to avoid burning the spices.

Nutmeg powder is the star ingredient for this recipe. It brings out a very good flavor from the curry.

You can choose to use desiccated coconut for the recipe in case fresh coconut is not available. In this case, add 1 tbsp coconut milk to the gravy while cooking.

I prefer to use mustard oil for this recipe as it adds to the flavor. You can choose any oil available.