Kolhapuri Egg Curry2021-04-09
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
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This information is per serving.
Kolhapuri Egg Curry or Anda Rassa is a spicy curry made with eggs and some special Kolhapuri spices. This dish is spicy and can be paired with roti or rice.
Ingredients (For Kolhapuri Masala)
- 2 Tablespoons Coconut
- 3 Elachi 2 Cinnamon Sticks
- 6 Cloves
- 1/2 Teaspoon Jeera
- 1/4 Teaspoon Pepper
- 2 Teaspoons Coriander Seeds
- 1 Teaspoon Poppy Seeds
- 1 Teaspoon Sesame Seeds
- 12- 15 Badgi Red Chilies
Ingredients (For Gravy)
- 1/2 Cup Onions
- 2 Green Chilies
- 1/2 Teaspoon Shah Jeera
- 1 Teaspoon Ginger Garlic Paste
- 1/4 Teaspoon Turmeric Powder
- 2 Tablespoons Tomato Sauce
- 1 Teaspoon Salt Coriander Leaves
Ingredients (For Egg)
- 8 Boiled Eggs
- 1 Tablespoon Oil
- A Pinch of Tumeric Powder
- 1/4 Teaspoon Red Chili Powder
- 1/4 Teaspoon Salt
In a pan, add 2 tablespoons coconut, 2 elachi, 2 cinnamon sticks, 6 cloves, 1/2 teaspoon jeera, 1/4 teaspoon pepper, 2 teaspoons coriander seeds, 1 teaspoon poppy seeés, 1 teaspoon sesame seeds, 12-15 badgi red chilies, and dry roast for 2 minutes.
Add the spices to the grinder and add little water. Make a smooth paste. Keep it aside.
Add 1/2 cup onions, 2 green chilies in the grinder, and make a smooth paste. Keep it aside.
Heat 1 tablespoon oil and add 1/2 teaspoon shah jeera. Add onion paste and sauté for 2 minutes.
Add 1 teaspoon ginger garlic paste, 1/4 teaspoon turmeric powder, and mix well.
Add 2 tablespoons of tomato sauce and mix well. Close the lid and cook for a minute.
Add masala paste, 1 teaspoon salt, and mix well. Close and cook for 2 minutes.
Add 1 cup water, mix well and cook for 5 minutes.
Cut 8 boiled eggs in half. Heat 1 tablespoon oil and add a pinch of turmeric powder, 1/4 teaspoon red chili powder, 1/4 teaspoon salt, a pinch of garam masala, and mix well.
Add boiled eggs to the oil and cook for a minute. Turn the egg slowly and cook for a minute. Take them out and keep them aside.
Add eggs to the boiling gravy, add chopped coriander leaves and turn off the stove.
Serve hot with roti, chapati, or rice.