Swati's Kitchen

Kolhapuri Egg Curry

Name: Kolhapuri Egg Curry
Ingredients: Eggs 8 boiled and peeled; 1 Oil 4 Tbsp; 1 Ginger 1 Tbsp grated; 1 Garlic 1 Tbsp crushed; 1 Onions 2 Finely chopped; 1 Whole Cloves 4; 1 Peppercorns 6-7; 1 Tomato 3 medium sized boiled, skinned and chopped; 1 Kashmiri Red Chile 4 (whole dried chilies); 1 Turmeric 1/2 Tsp; 1 Red Chili powder 1/4 Tsp; 1 Poppy Seeds 1 Tbsp; 1 Coconut 1 Tbsp (fresh, grated); 1 Salt to taste; 1 Coriander for garnishIn a heavy bottomed pan, heat 1 Tbsp oil and fry cloves, peppercorn, poppy seeds, grated coconut, onions, ginger, garlic and whole red chilies till the onions become pink. Add tomatoes and 1/2 cup water and allow the chiies to go soft. When the water reduces, remove from gas and cool this mixture and grind it to a fine paste; 1 Apply 1/4 Tsp turmeric and 1/4 Tsp chili powder on the surface of boiled eggs and fry them golden. Keep aside.; 1 Heat the remaining oil in the heavy bottomed pan again and add the ground spice mixture. Fry till the oil surfaces (about 10-12 minutes). Add salt.; 1 After the masala is done, add about a cup of water and allow the masala to simmer more on very low flame. The oil will start floating again after a few minutes, at which point drop the golden fried eggs in the masala and switch off the flame.; 1 Remove the egg masala in the serving dish and garnish with fresh coriander. Serve hot.

Rate this recipe!
Your rating

Overall rating 0 0 ratings

Eggs 8 boiled and peeled
1 Oil 4 Tbsp
1 Ginger 1 Tbsp grated
1 Garlic 1 Tbsp crushed
1 Onions 2 Finely chopped
1 Whole Cloves 4
1 Peppercorns 6-7
1 Tomato 3 medium sized boiled, skinned and chopped
1 Kashmiri Red Chile 4 (whole dried chilies)
1 Turmeric 1/2 Tsp
1 Red Chili powder 1/4 Tsp
1 Poppy Seeds 1 Tbsp
1 Coconut 1 Tbsp (fresh, grated)
1 Salt to taste
1 Coriander for garnishIn a heavy bottomed pan, heat 1 Tbsp oil and fry cloves, peppercorn, poppy seeds, grated coconut, onions, ginger, garlic and whole red chilies till the onions become pink. Add tomatoes and 1/2 cup water and allow the chiies to go soft. When the water reduces, remove from gas and cool this mixture and grind it to a fine paste
1 Apply 1/4 Tsp turmeric and 1/4 Tsp chili powder on the surface of boiled eggs and fry them golden. Keep aside.
1 Heat the remaining oil in the heavy bottomed pan again and add the ground spice mixture. Fry till the oil surfaces (about 10-12 minutes). Add salt.
1 After the masala is done, add about a cup of water and allow the masala to simmer more on very low flame. The oil will start floating again after a few minutes, at which point drop the golden fried eggs in the masala and switch off the flame.
1 Remove the egg masala in the serving dish and garnish with fresh coriander. Serve hot.