Kolhapuri Egg Curry / Kolhapuri Aanda Rassa

Last week, TH and myself happened to watch a TV show about kolhapuri cuisine. I personally never tasted and tried any kolhapuri recipes but wanted to give a try after watching it. Though I have seen couple of vegetarian kolhapuri recipes from my fellow blogger’s space, I never tried it on my own.

TH asked me to add some kolhapuri recipes in my blog, as I didn’t have one and he suggested to try this one from sanjeev kapoor’s site. As per his advice, I tried this recipe for our lunch on last sunday. I halved the recipe and served it with hot pulao.

Basic Information:

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Serves: 2

Ingredients:

Eggs – 2 nos, hard boiled and peeled

Oil – 2 tablespoons

Cloves – 4-5 nos

Black Peppercorns – 6 nos

Onion – 1 no, cubed

Ginger – 1 inch length piece, finely chopped

Garlic – 3 cloves, finely chopped

Dry Red chillies – 3 nos

Turmeric powder – 1/4 teaspoon

Poppy seeds / khuskhus – 1 teaspoon

Coconut – 2 tablespoons, grated

Tomato – 2 no, small size, cubed

Salt – to taste

Water – 1 cup

Method:

1) Hard boil eggs. Meanwhile, chop onion, ginger, garlic and tomato.

2) Heat 2 teaspoons of oil in a pan / kadai. When it is hot, add crushed cloves and peppercorn.

3) Add onion and saute till it becomes soft.

4) Add ginger and garlic. Saute for few seconds till the raw smell of garlic goes off.

5) Add dry red chillies, turmeric powder, poppy seeds and coconut.  Saute for 2 minutes.

6) Add tomato and continue sauteing till tomato becomes mussy and the masala releases nice aroma.

7) Allow this mixture to cool and grind to a smooth paste. If required add a very little water.

8) Now, peel the skin of the eggs and cut into 2 halves or just prick them using a fork or knife.

9) Heat the pan and add remaining oil. If required, saute the eggs and once done, transfer to a plate. I didn’t do this step.

10) Add the ground masala paste to the pan carefully. Add a cup of water. Mix well and let it boil once.

11) Add halved eggs and salt now. Mix well. Taste and adjust the salt.

12) Cover the pan and simmer it in low flame for few minutes. You can also cook till the consistency you required.

13) Serve hot. Enjoy it with pulao or roti.

Notes:

1) Crush or break the head part of the cloves before adding it to the oil. Otherwise, it tend to splutter and harsh your hands.

2) Adjust the water quantity as per the consistency you required.

Related Recipes

Dim Posto / Egg Curry with Poppy Seeds / Bengali Egg Gravy Egg Pepper Sevai / Muttai Milagu Idiyappam