Kolhapuri Egg Curry2015-09-15
- Yield : 4
- Servings : 2
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 35m
Egg Curry, a great dinner idea.
Kolhapuri egg curry, also called as Anda Rassa in western Maharashtra is a simple to make egg curry recipe that goes equally well with rice, roti as well as the traditional Bhakri. Egg curry is something that most students and bachelors who cook their own food make and this one is simple version a great variation. The same masala can be used to make a great tasting Chicken curry as well.
If you want to retain the colour but don’t want a very spicy curry, reduce the number of dried red chilies to 2 and deseed them.
Kolhapur cuisine is noted for special mutton dishes.The city lends its name to food products such as Kolhapuri Lavangi (chili peppers or Mirchi), Kolhapuri jaggery (cane juice concentrate), and Kolhapuri masala (spice mixture). Some of the well known Kolhapuri dishes are: Tambada rassa – a red curry, Pandhara rassa – white curry made of coconut milk and spices, Sukaa mutton, Kolhapuri misal, Matnache Lonche – mutton pickle, Roast mutton (ghaati) with bhakri or chapati (round unleavened flat breads), Masale Bhaat (Masala Rice), etc.
- Eggs 8 boiled and peeled
- Oil 4 Tbsp
- Ginger 1 Tbsp grated
- Garlic 1 Tbsp crushed
- Onions 2 Finely chopped
- Whole Cloves 4
- Peppercorns 6-7
- Tomato 3 medium sized boiled, skinned and chopped
- Kashmiri Red Chile 4 (whole dried chilies)
- Turmeric 1/2 Tsp
- Red Chili powder 1/4 Tsp
- Poppy Seeds 1 Tbsp
- Coconut 1 Tbsp (fresh, grated)
- Salt to taste
- Coriander for garnish
In a heavy bottomed pan, heat 1 Tbsp oil and fry cloves, peppercorn, poppy seeds, grated coconut, onions, ginger, garlic and whole red chilies till the onions become pink. Add tomatoes and 1/2 cup water and allow the chiies to go soft. When the water reduces, remove from gas and cool this mixture and grind it to a fine paste
Apply 1/4 Tsp turmeric and 1/4 Tsp chili powder on the surface of boiled eggs and fry them golden. Keep aside.
Heat the remaining oil in the heavy bottomed pan again and add the ground spice mixture. Fry till the oil surfaces (about 10-12 minutes). Add salt.
After the masala is done, add about a cup of water and allow the masala to simmer more on very low flame. The oil will start floating again after a few minutes, at which point drop the golden fried eggs in the masala and switch off the flame.
Remove the egg masala in the serving dish and garnish with fresh coriander. Serve hot.
Serve Kolhapuri egg curry with Jowar Bhakri (Thick flat-bread made of millet), raw onions and a slice of lemon. You can also serve this egg curry with steamed rice or pulao.
I run my own software company, SANIsoft as it’s CEO. After long hours at work, I find cooking incredibly therapeutic. After all, there is nothing more relaxing than cooking up a meal to soothe the body, mind and Soul.
The idea for Swati’s Kitchen came about one day as I was chronicling one of my recipes for a dear friend. So here you will see my recipes and tips and tricks for making easy, rewarding and mouthwatering delights.