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Photo of Kolhapuri Egg Curry by Sujata Hande-Parab at BetterButter
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Kolhapuri Egg Curry

Mar-05-2018
Sujata Hande-Parab
20 minutes
Prep Time
25 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Kolhapuri Egg Curry RECIPE

Kolhapur is famous for special kolhapuri Misal, Kolhapur pandra and tambda Rassa, techa.

Recipe Tags

  • Non-veg
  • Medium
  • Everyday
  • Maharashtra
  • Stir fry
  • Simmering
  • Pressure Cook
  • Blending
  • Boiling
  • Main Dish
  • Healthy

Ingredients Serving: 6

  1. Hard Boiled Eggs – 4-5
  2. For Tempering – Onion – 1 Small – Finely Chopped
  3. Tomato – 1 large Finely Chopped or puree
  4. Finely chopped coriander leaves – 2 tbsp
  5. Garam masala –1 tsp (I used chicken garam masala)
  6. Turmeric powder – ¼ tsp
  7. Red chilli powder – 1 tsp
  8. Kolhapuri curry masala – ½ cup
  9. Oil – 1-2 tbsp
  10. Salt to taste
  11. For Curry – Water – 1 ½ cup or as required to adjust consistency.
  12. For Kolhapuri curry masala - Dry ingredients - Byadagi Mirch/chilli– 10
  13. Spicy chilli – 4-5
  14. Grated dry coconut – 1 ½ cup or ¾ dried coconut
  15. White poppy seed – 2tbsp
  16. White sesame seeds – 2tbsp
  17. Coriander seeds – 2 tbsp.
  18. Green cardamom –3-4 nos
  19. Black Cardamom – 1no
  20. Nutmeg powder – 1 tsp
  21. Cloves – 8-9
  22. Black paper corns– 1 tbsp
  23. Cinnamon stick – 1 inch broken into pieces
  24. Caraway seeds/cumin seeds – 2tsp
  25. Star anise – 1
  26. Bay leaf – 1 large
  27. Wet ingredients - Onion thinly sliced– 2 large
  28. Garlic cloves – 8-10
  29. Ginger peeled and sliced – ½ - 1 “
  30. Salt as per taste
  31. Oil – 1 tbsp for onion frying

Instructions

  1. Heat oil in a pan or wok. Add finely chopped onion and salt. Cook till translucent.
  2. Add garam masala, red chilli powder, turmeric. Stir for few seconds.
  3. Add finely chopped tomatoes or Puree. Cook till tomatoes become mushy.
  4. Add kolhapuri curry masala. Sauté for few seconds.
  5. Add water. Cook stirring often until it changes its colour and become bit thick. Adjust consistency as per your preference.
  6. Add boiled eggs. Mix well. Coat well with curry.
  7. Bring it to boil and simmer on medium-low flame for 1-2 minutes.
  8. Serve hot with chapati, rice or naan or rice crepes.
  9. For Kolhapuri Curry Masala -
  10. Dry roast each dry ingredient separately including grated dry coconut. Remove it to a plate. Let it cool. Blend it into a fine powder. Keep aside.
  11. Add oil in a non-stick pan. fry thinly sliced onion until browned.
  12. Fry garlic and ginger pieces for a minute.
  13. Grind it together into a fine paste.
  14. Mix dry and wet masalas, salt. Blend it till it incorporates well with each other.
  15. Transfer it in airtight container and store in the refrigerator.

Reviews (1)  

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Preeti Gurung
Mar-06-2018
Preeti Gurung   Mar-06-2018

Wow so delicious!

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