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Kolhapuri Egg Curry

Egg curry in Kolhapuri style, Is super spicy, fiery and lip-smacking and flavorful, prepared with aromatic spices.

The mind-boggling preparation gets its beautiful deep-red colour and spiciness+ Zing from the Red chillies used in its preparation … Sankeshwari + Byadgi  … and the distinctive flavour from Dagad Phool ….. Of course the freshly roasted and ground masala too makes this mouth-watering preparation a big hit…

 

Preparation Time- 15 minutes

Cooking Time- 20 minutes

Serves – 4

Ingredients and Quantity:

Eggs, Hard boiled and peeled-08 nos.

Onion, very finely chopped- 1 large

Ginger paste- 1 tsp.

Garlic Paste- 1 tsp.

Turmeric powder- 1/4th tsp.

Salt- 1/2  tsp.

For the Kolhapuri Masala:

Oil- 2 tbsp.

Onion sliced -01 no.

Garlic – 2 cloves

Ginger- 1 inch piece

Salt- ½ tsp.

Dried coconut (khopra) grated – 2 tbsp.

Fresh coriander leaves, chopped- 1/4th cup

Asafoetida- a pinch

Dry roast separately and powder:

Shankeshwari (Sankeshwari) whole dry red chillies- 8 nos.

Byadagi(Bedgi) whole dry chillies -4 nos.

Coriander seeds- 2 tsp.

Stone Flower (Dagad Phool) – 3/4th tsp

Nagkesar (Cobra’s saffron) – 1/4th tsp.

Sesame seeds (til) – 2 tsp.

Poppy seed (khuskhus) -2 tsp.

Bay leaf -1 no.

Cinnamon- 1 inch piece

Caraway seed (shahi jeera) powder- ½  tsp.

Star Anise- 1 no.

Fennel- ½ tsp.

Fenugreek seeds- ¼ th tsp.

Clove- 2 nos.

Mace- ½ blade

Nutmeg grated- 1/4th tsp.

Turmeric- 1/4th tsp.

Black peppercorns- 5 nos.

Cumin seeds 1 tsp.

Mustard seeds- ¼ th tsp.

Dry ginger- 1/4th tsp.

Black cardamom -2 nos.

Green cardamom -01 no.

For the Tempering /Garnishing:

Oil- 1/4th tbsp.

Curry Leaves, fresh- 2 sprigs

Whole dried red chillies, fried- 04 nos.

Method:

For the Kolhapuri Masala:

Heat oil in a non-stick pan add sliced onion , ginger, garlic, salt and grated dry coconut. Cook till light brown. Grind it with coriander leaves and add asafoetida.  Cool it down completely.

To this add the dry roasted and powdered masala.

Combine well and set aside.

Heat oil in another non-stick pan, add eggs and stir till the eggs get lightly browned and glazed.

In a heavy-bottomed pan add oil, let it heat.

Add the chopped onion and sauté till golden brown on a medium flame.

Add the ginger and garlic paste, cook till the raw aroma disappears.

Add the ground masala along with ½ cup hot water and mix.
Pour ½ cup water in the mixer jar, rinse and pour into the pan with the masala and mix well. Let it simmer for 5 minutes till you see the oozes out.
Add the boiled eggs (You may cut the eggs into halves vertically lengthwise)and salt and mix. Cover and simmer over low heat for a few minutes.

In a small tempering pan add oil , let it heat add the curry leaves and whole dried red chillies.

Pour over the prepared curry leaves and cover.
Serve hot.
Goes best with Steamed Rice

Chef Tips:

  1. Salt and vinegar are added in the process of boiling eggs as it speeds up the coagulation of eggs.
  2. Sugar when added in the process of boiling eggs it slows down the coagulation of eggs.
  3. Soft boiled eggs-02 mins Half boiled eggs-05 mins Hard boiled eggs- 10 mins Ducks eggs-14 mins
  4.  A blue ring round the yolk of an egg, sometimes found in a hard-boiled egg, is due to the formation of ferrous Sulfide. This is due to the union of iron released from the yolk & hydrogen Sulfide from the white, which in turn is released from Sulphur found in the white. So after boiling, plunge the eggs in cold water.
  5. Egg white coagulates, or solidifies, when it reaches temperatures between 144 °F and 149 °F (62.2 °C-65 °C). Egg yolk coagulates at slightly higher temperatures, between 149 °F and 158 °F (65 °C-70 °C).

 

 

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