Kolhapuri Egg Curry
Swati's Kitchen
Swati's Kitchen
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  • 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.



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