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We hope you got insight from reading it, now let’s go back to kolhapuri egg curry /anda rassa recipe. You can cook kolhapuri egg curry /anda rassa using 17 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to prepare Kolhapuri Egg Curry /Anda Rassa:
- Prepare 3 Eggs (boiled, peeled and sliced into small pieces)
- Get 1 inch Ginger
- Get 5 Garlic pods
- You need 1 Onion
- Take 5 Shallots (optional)
- Take 2 Green chillies
- Take 2 Tomatoes
- Get 4 Cloves
- Get 1 tsp Fennel seeds
- Provide 1 tablespoon Poppy seeds
- Get 3 Dry red chillies (adjust to your taste)
- Get 1 teaspoon Black pepper
- Prepare 2 tablespoons Coconut (finelychopped/grated)
- Prepare 1/4 tsp Turmeric powder
- Provide few sprigs Curry leaves and coriander leaves
- You need as required Oil
- Use As per taste Rock Salt
Steps to make Kolhapuri Egg Curry /Anda Rassa:
- Heat a pan add oil add dry spices, saute a minute.Add the chopped onion and saute till become golden brown.Now add chopped Ginger,garlic and roast till raw smell gone.
- Now add the chopped Tomatoes saute till mashly than turmeric powder and rock salt. At last add grated/sliced coconut and switch off the flame.cool down and than transfer to mixer grinder and ground to smooth paste.
- Take a mud pot on medium heat,add the ground paste (here no oil needed).Add a small glass of water and let it boil.when gravy start boiling add the boiled eggs.
- Check for salt and cook till oil sperates 5 minutes.switch off the flame add chopped Curry leaves and coriander leaves.
- Kolhapuri egg gravy is little thin consistency.(another way - We can shallow fry the boiled eggs on a non stick pan with little salt and pepper add to gravy when it boils).
- Egg gravy was spicy and delicious goes well with rice, roti, dosa, puttu, idli.
- Tips:Same kolhapuri ground masala paste can be used to make different gravy with paneer, chicken, mutton.Dry Masala can be stored in refrigerator for a week.try this yummy egg curry and share your review.
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