Spicy & delicious Kolhapuri Egg Curry recipe with detailed step by step pictures. Anda Rassa is a kolhapuri style egg curry made with hard boiled, roasted eggs cooked in fresh ground spices. Served with best with both rice & rotis!
In a heavy pan add 1.5 teaspoon coriander seeds, 1 teaspoon cumin seeds, 2 cloves, 2 cardamoms, 1 cinnamon stick, ⅛ teaspoon methi seeds, ¼ teaspoon black peppercorns and 2 dry red chillies.
Fry on low flame until they are golden & fragrant. Add ⅓ cup grated dry coconut and 1 teaspoon poppy seeds.
Fry on low flame until the coconut is golden brown.
Next add 1 onion & 1 tomato roughly chopped.
Cook until the onions & tomatoes are soft. Remove from heat. Once cooled down, grind into a smooth paste. Set aside.
In the same pan heat 2 tablespoon oil. Place 3 hard-boiled eggs cut in half. Sprinkle a few pinches of red chilli powder and roast them on low flame for 3-4 mins.
Gently flip them around and cook on the other side for another 3-4 mins.
Remove the eggs onto a bowl. Set aside.
In the same pan with remaining oil, add ½ teaspoon cumin seeds and let them splutter.
Now add the prepared spice paste and water from washing out the blender.
Cook on low flame for 3-4 mins and then add 1 teaspoon red chilli powder & ¼ teaspoon turmeric powder.
Mix well and cook on low flame covered until the oil starts to separate.
Keep cooking on low flame for as long as it takes (about 14-15 mins) until the curry paste separates from the oil and is thick.
Now add ½ cup of water and mix well, continue cooking on low flame.
Next add the roasted eggs, cook for 3-4 mins on low flame.
Garnish with 2-3 tablespoon finely chopped fresh cilantro and remove from heat.
Serve hot with pulao, rotis or parathas!
Notes
Adjust spices as per preference.
It is optional to roast the eggs and also, it is optional to cut them into halves.