Kolhapuri Anda Curry

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Serves 4

As the name suggests, this egg curry comes from Kolhapur, Maharashtra. Loaded with spices that makes it extremely flavourful. Goes perfectly with rotis, paranthas, bhakris, or rice! The choice is yours!

Recipe

Serves 4 · Prep 25m · Cook 30m

Ingredients

• 6 hard-boiled eggs, peeled and slit without cutting through
• Masala paste
• 3 tablespoons oil
• 2 medium onions, sliced
• 1 inch ginger, sliced
• 10-12 garlic cloves
• 1 cup grated dried coconut
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds (saunf)
• 8-10 cloves
• ½ inch cinnamon
• 10-15 black peppercorns
• 1 tablespoon white sesame seeds
• ¼ cup coriander seeds
• 1 cup fresh coriander leaves
• Gravy
• 3-4 tablespoons oil
• 1 medium onion, chopped
• 2½ teaspoons red chilli powder
• ½ teaspoon turmeric powder
• 2 tablespoons kanda-lasoon masala
• Salt to taste
• 2-3 tablespoons chopped fresh coriander leaves + for garnish
• To serve
• Steamed rice, as required
• Salad, as required

Method

1. Heat oil in a kadai, add onions, ginger and garlic, mix well and saute till onions turn translucent.
2. Add dried coconut, cumin seeds, fennel seeds, cloves, cinnamon, black peppercorns, white sesame seeds and coriander seeds and mix well. Saute till the mixture turns golden brown.
3. Add coriander leaves, mix well and saute for 1 minute. Switch the heat off and allow to cool slightly.
4. Put the sautéed mixture into a blender jar, add ¾ cup water and blend to a fine paste.
5. To make the gravy, heat oil in a pan. Add onion and saute till golden brown.
6. Add the blended paste, mix well and saute till oil separates.
7. Add red chilli powder, turmeric powder and kanda-lasoon masala and mix well. Add 3 cups water and mix. Cook till the mixture comes to a boil.
8. Add salt, coriander leaves and eggs and mix gently. Cook for 4-5 minutes.
9. Transfer into a serving bowl, garnish with coriander leaves and serve hot with steamed rice and salad.