Egg Solantulem

Egg Solantulem

This simple recipe from South Goa was suggested to me by Angela D'Souza, one of the members of Traditional Goan Foodies group on Facebook. This semi-dry dish is tangy, spicy and almost too simple to prepare. It's a lovely way to cook up some eggs, fish or salted meats.

8 eggs
2 medium onion (chopped fine)
5 - 6 green chilies (chopped fine)
4 cloves garlic (chopped fine)
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric
2 inch ball of tamarind (soak in 1 cup of hot water and extract thick pulp, then soak again in 3 cups of hot water and extract thin pulp)
salt to taste

Note: Angela's recipe did not include the namesake "Solam", but you can add 5 - 6 solam (kokum) to the dish if you choose to. Reduce the tamarind to 1 inch if doing so. Please note however, that Angela does not recommend using Solam as it would not go well with the eggs. Stick to the tamarind, like I did.

1. Prep your ingredients for cooking.

2. Extract thick and thin tamarind pulp.

3. Heat a couple tablespoons oil in a wide deep pot and add the chopped onions to it.

4. Once the onions start to change colour, add in the chilies, garlic, cumin seeds and turmeric. Fry for a couple minutes.

5. Add in the thick and thin tamarind pulp and bring to a boil. Boil this base until it reduces to about half in quantity.

6. Reduce the heat, and place the eggs one by one into the pot, making sure to keep them separate from each other.

7. Once all the eggs have been placed in, cover and cook on low heat for around 10 or so minutes until the eggs are cooked.

8. Plate and serve with bread or on steamed rice.


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