Kolhapuri Egg Curry (Boiled egg curry in a spicy tomato sauce)
Kolhapuri Egg curry |
Ingredients
- 6 hard-boiled eggs peeled
- 4 cloves
- 8 peppercorns
- 2 dry red chillies
- 1 Teaspoon poppy seeds (Khaskhas)
- 1 Teaspoon fennel seeds (saunf)
- 1 Large Onion chopped
- 2 Medium Tomatoes chopped
- 1 Cup fresh grated Coconut
- 1 teaspoon each of Ginger, Garlic
- 2 tablespoosn oil divided
- ½ Teaspoon turmeric
- Salt to taste
- 2 Tablespoon chopped coriander
>Heat 1 tablespoon oil in a pan. Add cloves, peppercorns, chillies, poppy seeds and fennel seeds and saute till the spices start to crackle. >Add the chopped Onion and fry for 5 minutes. Add Ginger and Garlic and stir well and cook till its browned. Add the grated Coconut and fry till it turns light brown. Add the Tomatoes and cook covered for 5 more minutes. Let it cool.
Grind it to a fine paste with some water.
Heat the remaining oil in a pan. Slit the eggs in about 4-5 places and fry them for 5-6 minutes. Be very careful because they love to splutter. Drain and set aside. Pour in the paste and cook for a minute.Add little salt and turmeric. Bring to a boil and simmer for 10 minutes. Add the eggs in to the curry and simmer for 5 minutes. Garnish with chopped coriander and serve hot with Chapati or Phulka or Jeera Rice
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