Kolhapuri Egg Curry | How to make Kolhapuri Egg Curry

By Sujata Hande-Parab  |  5th Mar 2018  |  
4 from 1 review Rate It!
  • Kolhapuri Egg Curry, How to make Kolhapuri Egg Curry
Kolhapuri Egg Curryby Sujata Hande-Parab
  • Prep Time

    20

    mins
  • Cook Time

    25

    mins
  • Serves

    6

    People

16

1

About Kolhapuri Egg Curry Recipe

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

Kolhapuri Egg Curry

Ingredients to make Kolhapuri Egg Curry

  • Hard Boiled eggs – 4-5
  • For Tempering – onion – 1 Small – Finely Chopped
  • tomato – 1 large Finely Chopped or puree
  • Finely chopped coriander leaves – 2 tbsp
  • Garam masala –1 tsp (I used chicken garam masala)
  • turmeric powder – ¼ tsp
  • red chilli powder – 1 tsp
  • Kolhapuri curry masala – ½ cup
  • oil – 1-2 tbsp
  • salt to taste
  • For Curry – water – 1 ½ cup or as required to adjust consistency.
  • For Kolhapuri curry masala - Dry ingredients - Byadagi Mirch/chilli– 10
  • Spicy chilli – 4-5
  • Grated dry coconut – 1 ½ cup or ¾ dried coconut
  • White poppy seed – 2tbsp
  • White sesame seeds – 2tbsp
  • coriander seeds – 2 tbsp.
  • Green cardamom –3-4 nos
  • Black cardamom – 1no
  • nutmeg powder – 1 tsp
  • cloves – 8-9
  • Black paper corns– 1 tbsp
  • cinnamon stick – 1 inch broken into pieces
  • caraway seeds/cumin seeds – 2tsp
  • star anise – 1
  • bay leaf – 1 large
  • Wet ingredients - onion thinly sliced– 2 large
  • Garlic cloves – 8-10
  • ginger peeled and sliced – ½ - 1 “
  • salt as per taste
  • Oil – 1 tbsp for onion frying

How to make Kolhapuri Egg Curry

  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.

My Tip:

Always dry roast dry ingredients separately for even roasting. Can be used making chicken, mutton or even veg curries or can be eaten along with vada pav or bhaji. Add more chilli powder to increase spiciness of the dish.

Reviews for Kolhapuri Egg Curry (1)

Preeti Gurung8 months ago

Wow so delicious!
Reply
Sujata Hande-Parab
8 months ago
Thank you so much Preeti... :smile::smile: