Egg Kolhapuri

                   

      "Egg Kolhapuri" is a Maharashtrian dish which is also known as "Anda Rassa" in North India. It is a spicy flavorful side dish that goes well with chapati, naan , roti or even rice. A curry that hits all the spots where the gravy / masala  is made of onions, tomatoes , fried coconut , poppy seeds and a variety of whole spices and is a best side dish for dinnertime.

Ingredients

For frying eggs

1.  Hardboiled eggs- 4
2. Turmeric Powder - 1/4 tsp
3. Kashmiri chilli powder - 1/4 tsp
4. Pepper powder - 1/4 tsp
5. Salt -a pinch
6. Oil - 1tsp

For the gravy

1. Onion - 2
2. Tomato - 1 big or 2 small
3. Green chilli - 2
4. Ginger - 1 small piece- 1tbsp
5. Garlic - 4 cloves
6. Coconut - 2tbsp
7. Poppy seeds- 1tsp
8. Coriander seeds - 1tsp
9. Jeera /Cumin - 1tsp
10. Clove -1 
11. Cinnamon - 1 small piece
12. Bay leaf - 1
13. Cardamom -2
14. Dried red chilli -2 or 3 
15. Peppercorns - 4
16. Turmeric Powder - 1 tsp
17. Cumin powder - 1/4 tsp
18. Garam masla powder - 1/4 tsp
19. Kashmiri chilli powder - 1/4 tsp
20. Almonds/ Almond meal - 2tbsp (optional)
21. Coriander leaves
22. Boiling Water -  1.5 cup or as needed for gravy
23. Salt as needed
24. Oil -2.5 tbsp

Method

1. In  food processor, chop ginger, garlic, green chilli , followed by onion to very fine pieces
2. Heat a heavy bottomed pan  add  1.5 tbsp oil
3. Splutter jeera, cardamom, peppercorn, bay leaves, cloves, cinnamon, dried red chilli.
4. Add chopped mixture and sauté till onion turns light brown.
5. Pull the mixture to the sides and make a well in the centre. add another tbsp oil and fry poppy seeds, dried red chilli and coconut till brown.
6. Now mix everything and add almond powder.
7. Add chopped tomatoes and saute till it becomes mushy and oil just begin to appear.
8. Allow this mixture to cool completely and grind to coarse paste in a food processor using 3tbsp water.
9. Meanwhile in the same pan add 1tsp oil and add 1/4 tsp turmeric, chilli and pepper powder.
10. Make slits on the hard boiled eggs and place on the pan till the curry powders are coated in the egg.
11. Gently transfer to a plate.
12. In the same pan add the grounded mixture, followed by turmeric, chilli, garam masla and cumin powder and mix till oil starts oozing out from the masala.
13. Add about 1.5 cup of boiling water and mix everything well.
14. Add hardboiled eggs and chopped coriander leaves.
15. Serve hot with chapati , naan, rice.

Notes

• You can increase or decrease the amount of red chilli to your taste.
• If you prefer you can take out the bay leaves and then grind the mixture.

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Cheers,

Asha