Kolhapuri Egg Curry | Anda Rassa Recipe

Ingredients

• 1.5 tsp Coriander Seeds
• 1 tsp Cumin Seeds
• 1/4 tsp Black Peppercorns
• 2 Dry Red Chillies
• 1/8 tsp Methi Seeds
• 1 Cinnamon Stick
• 2 Cardamoms
• 2 Cloves
• 1 tsp Poppy Seeds
• 1/3 cup Grated Dry Coconut
• 1 Onion Roughly Chopped
• 1 Tomato Roughly Chopped
• 3 Hard-boiled Eggs
• 2 tbsp Oil
• 1/2 tsp Cumin Seeds
• 1/4 tsp Turmeric Powder
• 1 tsp Red Chilli Powder
• Salt as needed
• Water as needed
• 2-3 tbsp Fresh Cilantro Finely Chopped ()

Instructions

1. 1

   In a heavy pan add 1.5 tsp coriander seeds, 1 tsp cumin seeds, 2 cloves, 2 cardamoms, 1 cinnamon stick, 1/8 tsp methi seeds, 1/4 tsp black peppercorns and 2 dry red chillies.

2. 2

   Fry on low flame until they are golden & fragrant. Add 1/3 cup grated dry coconut and 1 tsp poppy seeds.

3. 3

   Fry on low flame until the coconut is golden brown.

4. 4

   Next add 1 onion & 1 tomato roughly chopped.

5. 5

   Cook until the onions & tomatoes are soft. Remove from heat. Once cooled down, grind into a smooth paste. Set aside.

6. 6

   In the same pan heat 2 tbsp oil. Place 3 hard-boiled eggs cut in half. Sprinkle a few pinches of red chilli powder and roast them on low flame for 3-4 mins.

7. 7

   Gently flip them around and cook on the other side for another 3-4 mins.

8. 8

   Remove the eggs onto a bowl. Set aside.

9. 9

   In the same pan with remaining oil, add 1/2 tsp cumin seeds and let them splutter.

10. 10

    Now add the prepared spice paste and water from washing out the blender.

11. 11

    Cook on low flame for 3-4 mins and then add 1 tsp red chilli powder & 1/4 tsp turmeric powder.

12. 12

    Mix well and cook on low flame covered until the oil starts to separate.

13. 13

    Keep cooking on low flame for as long as it takes (about 14-15 mins) until the curry paste separates from the oil and is thick.

14. 14

    Now add 1/2 cup of water and mix well, continue cooking on low flame.

15. 15

    Next add the roasted eggs, cook for 3-4 mins on low flame.

16. 16

    Garnish with 2-3 tbsp finely chopped fresh cilantro and remove from heat.

17. 17

    Serve hot with pulao, rotis or parathas!