Kolhapuri Egg Curry

2015-09-15
  • 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.

Tips

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.

Kolhapuri Cuisine

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.
Source: Wikipedia

Egg Curry Kolhapuri Style

Egg Curry Kolhapuri Style

Ingredients

  • 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


Method

Step 1

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

Step 2

Apply 1/4 Tsp turmeric and 1/4 Tsp chili powder on the surface of boiled eggs and fry them golden. Keep aside.

Step 3

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.

Step 4

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.

Step 5

Remove the egg masala in the serving dish and garnish with fresh coriander. Serve hot.

Serving Suggestion

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.

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Recipe Comments

Comments (11)

  1. posted by Rani Rohit Iyer on July 8, 2017

    Tried it today…. turned out very good and tasty

      Reply
    • posted by Swati Sani on July 9, 2017

      Thank you. Glad you liked making it.

        Reply
  2. posted by Sunitha on April 10, 2017

    Made the egg curry for the first time and it turned out just like yours- as in the picture . Tasted yumm. Thanks Swati.

      Reply
    • posted by Swati Sani on April 11, 2017

      Thanks for writing, Sunitha. I am so happy you liked the recipe.

        Reply
  3. posted by Sandhya Srinivas on December 11, 2016

    Looks yummy, I am trying it today, I will definitely let you know how it is.

      Reply
  4. posted by Bharthi on September 17, 2015

    superb i love all egg varities.thank u
    Y

      Reply
    • posted by Swati Sani on September 17, 2015

      Thank you

        Reply
  5. posted by Rinku on September 16, 2015

    This looks awesome… I’ll surly try this recipe

      Reply
    • posted by Swati Sani on September 16, 2015

      Thank you, do let me know how it turns out.

        Reply
  6. posted by Antonet Roajer on September 15, 2015

    Looks Yummy!!

      Reply
    • posted by Swati Sani on September 16, 2015

      Thank you 🙂

        Reply

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