Get ready to embark on a culinary journey that will transport you straight to the heart of Maharashtra with this mind-blowing Kolhapuri Anda Rassa! This isn't just another egg curry - it's a flavor explosion that combines the rich, bold spices of Kolhapur with creamy coconut and perfectly cooked eggs. Whether you're a spice lover or someone looking to impress your dinner guests, this recipe promises to deliver an unforgettable dining experience that will have everyone begging for seconds.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 4 hard-boiled eggs
- 2 onions, finely chopped
- 2 tomatoes, pureed
- 1/2 cup coconut, grated
- 2 tbsp Kolhapuri masala
- 1 tsp turmeric powder
- 2-3 green chilies, slit
- 2 tbsp oil
- Salt to taste
- Fresh coriander for garnish
Instructions
- Begin by preparing the ingredients. Hard-boil the eggs, peel them, and set aside. Finely chop the onions and puree the tomatoes. Grate the coconut and slit the green chilies.
- In a heavy-bottomed pan or kadhai, heat 2 tablespoons of oil over medium heat. Once the oil is hot, add the finely chopped onions. Sauté the onions until they turn golden brown, stirring occasionally to ensure even cooking.
- Next, add the pureed tomatoes to the pan. Cook the mixture for about 5-7 minutes, stirring occasionally, until the oil starts to separate from the tomato mixture.
- Now, add the grated coconut to the pan and mix well. Cook for an additional 2-3 minutes, allowing the coconut to blend with the onion and tomato mixture.
- Sprinkle in the Kolhapuri masala and turmeric powder. Stir well to combine all the spices and cook for another 2 minutes, allowing the spices to release their flavors.
- Add the slit green chilies and salt to taste. Mix everything thoroughly and allow it to cook for another minute.
- Carefully add the hard-boiled eggs to the curry, ensuring they are well coated with the masala. Gently stir to avoid breaking the eggs.
- Pour in about 1-
- 5 cups of water, depending on the desired consistency of the curry. Stir well and bring the mixture to a gentle boil.
- Once it reaches a boil, reduce the heat to low and let it simmer for about 10-15 minutes, allowing the flavors to meld together.
- After simmering, check the seasoning and adjust salt if necessary. Remove from heat and garnish with fresh coriander leaves.
- Serve the Kolhapuri Anda Rassa hot with steamed rice or chapati, enjoying the rich and spicy flavors of this traditional Indian egg curry.
Tips
- Use fresh, high-quality Kolhapuri masala for the most authentic flavor - the spice blend is crucial to this dish's character.
- When sautéing onions, take your time and let them turn a deep golden brown. This builds a rich flavor base for your curry.
- Be gentle when adding eggs to the curry to prevent them from breaking. A soft, careful stir works best.
- Adjust the number of green chilies based on your spice tolerance. You can always add more heat, but you can't take it away!
- For the best texture, use freshly grated coconut if possible. Dried coconut can work, but it won't provide the same depth of flavor.
- Let the curry simmer slowly to allow the spices to fully develop and the eggs to absorb the masala.
- Garnish with fresh coriander just before serving to add a bright, fresh note to the rich curry.
Nutrition Facts
Calories: 242kcal
Carbohydrates: 14g
Protein: 18g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 186mg
