Recipe: Messy Thokku

Published: 4 July 2016

Messy Thokku is essentially egg pickle, but don’t let that put you off. Seasoned with Andhra spices and served with a puff roti, this is a winning alternative Indian dish. So next time you invite friends round for a home cooked curry, pull this one out of the bag, it’s sure to impress.


Makes 4 portions


4 Hard boiled free range eggs
1 litre water
250ml vinegar
2 dried red chilli
1 tsp salt
1 tbsp sugar
8 black peppercorns
1 bay leaf


To make the pickling liquor, boil water, vinegar and rest of the ingredients. Pour the pickling syrup on top of the eggs and let pickle for at least a week (can be prepared in advance).


20ml neutral oil
10g mustard seeds
5g fennel seeds
1g cracked black peppercorns
8 curry leaves
3g Urad lentils husked
50g sliced shallots
15g chopped ginger
10g chopped garlic
30g chopped plum tomato
1 tbsp chopped coriander
1⁄2 tsp chili powder
1tsp coriander powder
1⁄4 tsp chopped fresh green chilli


Fry mustard seeds in oil, add fennel seeds and curry leaves. Then add shallots and cook until translucent, followed with ginger, garlic & green chilli. Add powdered spices, tomatoes and cook until soft.


Fold chopped pickled egg into the Thokku masala. Finish with garam masala and chopped coriander. Garnish with a slice of cooked puff pastry roti.


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