{"id":5413,"date":"2017-10-05T17:24:13","date_gmt":"2017-10-05T17:24:13","guid":{"rendered":"https:\/\/chefreetuudaykugaji.com\/blog\/?p=5413"},"modified":"2022-07-06T08:11:41","modified_gmt":"2022-07-06T02:41:41","slug":"kolhapuri-egg-curry","status":"publish","type":"post","link":"https:\/\/chefreetuudaykugaji.com\/blog\/2017\/10\/05\/kolhapuri-egg-curry\/","title":{"rendered":"Kolhapuri Egg Curry"},"content":{"rendered":"

Egg curry in Kolhapuri style, Is super spicy, fiery and lip-smacking and<\/strong>\u00a0flavorful, prepared with aromatic spices.<\/b><\/p>\n

The mind-boggling preparation gets its beautiful deep-red colour and spiciness+ Zing from the Red chillies used in its preparation \u2026<\/strong>\u00a0Sankeshwari + Byadgi\u00a0<\/strong>\u00a0\u2026\u00a0<\/strong>and the distinctive flavour from Dagad Phool \u2026.. Of course the freshly roasted and ground masala too makes this mouth-watering preparation a big hit\u2026<\/strong><\/p>\n

\"\"\"\"<\/p>\n

Preparation Time- <\/strong>15 minutes<\/p>\n

Cooking Time- <\/strong>20 minutes<\/p>\n

Serves<\/strong> \u2013 4<\/p>\n

Ingredients and Quantity:<\/strong><\/p>\n

Eggs, Hard boiled and peeled-08 nos.<\/p>\n

Onion, very finely chopped- 1 large<\/p>\n

Ginger paste- 1 tsp.<\/p>\n

Garlic Paste- 1 tsp.<\/p>\n

Turmeric powder- 1\/4th<\/sup>\u00a0tsp.<\/p>\n

Salt- 1\/2\u00a0 tsp.<\/p>\n

For the Kolhapuri Masala:<\/u><\/strong><\/p>\n

Oil- 2 tbsp.<\/p>\n

Onion sliced -01 no.<\/p>\n

Garlic \u2013 2 cloves<\/p>\n

Ginger- 1 inch piece<\/p>\n

Salt- \u00bd tsp.<\/p>\n

Dried coconut (khopra) grated\u00a0\u2013 2 tbsp.<\/p>\n

Fresh coriander leaves, chopped- 1\/4th<\/sup>\u00a0cup<\/p>\n

Asafoetida- a pinch<\/p>\n

Dry roast separately and powder:<\/strong><\/p>\n

Shankeshwari (Sankeshwari) whole dry red chillies- 8 nos.<\/p>\n

Byadagi(Bedgi) whole dry chillies\u00a0-4 nos.<\/p>\n

Coriander seeds- 2 tsp.<\/p>\n

Stone Flower (Dagad Phool) \u2013 3\/4th tsp<\/p>\n

Nagkesar (Cobra\u2019s saffron) \u2013 1\/4th<\/sup>\u00a0tsp.<\/p>\n

Sesame seeds (til) \u2013\u00a02 tsp.<\/p>\n

Poppy seed (khuskhus)\u00a0-2 tsp.<\/p>\n

Bay leaf -1 no.<\/p>\n

Cinnamon-\u00a01 inch piece<\/p>\n

Caraway seed (shahi jeera) powder-\u00a0\u00bd \u00a0tsp.<\/p>\n

Star Anise- 1 no.<\/p>\n

Fennel- \u00bd tsp.<\/p>\n

Fenugreek seeds- \u00bc th tsp.<\/p>\n

Clove-\u00a02 nos.<\/p>\n

Mace- \u00bd blade<\/p>\n

Nutmeg grated- 1\/4th<\/sup>\u00a0tsp.<\/p>\n

Turmeric- 1\/4th<\/sup>\u00a0tsp.<\/p>\n

Black peppercorns-\u00a05 nos.<\/p>\n

Cumin seeds\u00a01\u00a0tsp.<\/p>\n

Mustard seeds- \u00bc th tsp.<\/p>\n

Dry ginger- 1\/4th<\/sup>\u00a0tsp.<\/p>\n

Black cardamom\u00a0-2 nos.<\/p>\n

Green cardamom -01 no.<\/p>\n

For the Tempering \/Garnishing:<\/strong><\/p>\n

Oil- 1\/4th tbsp.<\/p>\n

Curry Leaves, fresh- 2 sprigs<\/p>\n

Whole dried red chillies, fried- 04 nos.<\/p>\n

Method:<\/strong><\/p>\n

For the Kolhapuri Masala:<\/strong><\/p>\n

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. \u00a0Cool it down completely.<\/p>\n

To this add the dry roasted and powdered masala.<\/p>\n

Combine well and set aside.<\/p>\n

Heat oil in another non-stick pan, add eggs and stir till the eggs get lightly browned and glazed.<\/p>\n

In a heavy-bottomed pan add oil, let it heat.<\/p>\n

Add the chopped onion and saut\u00e9 till golden brown on a medium flame.<\/p>\n

Add the ginger and garlic paste, cook till the raw aroma disappears.<\/p>\n

Add the ground masala\u00a0along with \u00bd cup hot water and mix.
\nPour \u00bd 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.
\nAdd 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.<\/p>\n

In a small tempering pan add oil , let it heat add the curry leaves and whole dried red chillies.<\/p>\n

Pour over the prepared curry leaves and cover.
\nServe hot.
\nGoes best with Steamed Rice<\/p>\n

Chef Tips:<\/strong><\/p>\n

    \n
  1. Salt and vinegar are added in the process of boiling eggs as it speeds up the coagulation of eggs.<\/li>\n
  2. Sugar when added in the process of boiling eggs it slows down the coagulation of eggs.<\/li>\n
  3. Soft boiled eggs-02 mins Half boiled eggs-05 mins Hard boiled eggs- 10 mins Ducks eggs-14 mins<\/li>\n
  4. \u00a0A 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.<\/li>\n
  5. Egg white coagulates, or solidifies, when it reaches temperatures between 144 \u00b0F and 149 \u00b0F (62.2 \u00b0C-65 \u00b0C). Egg yolk coagulates at slightly higher temperatures, between 149 \u00b0F and 158 \u00b0F (65 \u00b0C-70 \u00b0C).<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    Egg curry in Kolhapuri style, Is super spicy,<\/strong><\/p>\n","protected":false},"author":1,"featured_media":11432,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[228,156,157,227,101,102],"tags":[],"class_list":["post-5413","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eggs","category-indian","category-indian-cuisine","category-maharashtrian-cuisine","category-main-course","category-non-vegetarian"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/chefreetuudaykugaji.com\/blog\/wp-content\/uploads\/2017\/10\/KEC1-2.jpeg?fit=477%2C715&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9arbY-1pj","jetpack_likes_enabled":false,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/5413","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/comments?post=5413"}],"version-history":[{"count":8,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/5413\/revisions"}],"predecessor-version":[{"id":11434,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/5413\/revisions\/11434"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media\/11432"}],"wp:attachment":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media?parent=5413"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/categories?post=5413"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/tags?post=5413"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}