Kolhapuri Egg Curry

KOLHAPURI EGG CURRY - Kolhapuri style dishes are always a class apart, especially when it comes to spice levels, right? But there's much more to this egg curry than just spiciness

Ingredients

For Kolhapuri Masala

• 3 tbsp Coriander seeds,
• 1 ½ tbsp Cumin seeds,
• ½ tbsp Mustard seeds,
• ¾ tbsp White sesame seeds,
• 1 tsp Carom seeds,
• 1 tsp Poppy seeds,
• Salt to taste,
• 1 tsp Stone flower,
• 3 Bay leaf,
• 20-25 no. Dry red chillies,
• 2-3 tbsp Oil,
• 2 Vati Dry coconut, sliced,
• 10-12 Green cardamom,
• 19-20 Black peppercorns,
• 3 no. Star anise,
• 1 ½ inch Cinnamon stick,
• ½ inch Nutmeg,
• 5-6 no. Black cardamom,
• ¼ tsp Dry fenugreek leaves,
• 3-4 Cloves,
• 1 ½ Mace,
• 4-5 no. Trifal,
• ¼ tsp Asafoetida,
• ½ tsp Turmeric powder,
• 50-60 gram Degi red chili powder,

For Boiling Eggs

• Water as required,
• Salt to taste,
• 2 tsp Vinegar,
• 7-8 no. Eggs,

For Ginger Garlic Paste

• 1 inch Ginger, peeled, sliced,
• 4-5 Garlic cloves, peeled,

For Kolhapuri Egg Curry

• 2 tbsp Oil,
• Prepared Ginger Garlic Paste,
• 3 medium Onion, chopped,
• 2 tbsp Prepared Kolhapuri masala,
• Water as required,
• Salt to taste,
• 2 no. Boiled Eggs Yolk,
• Boiled Eggs,
• 1 tbsp Coriander leaves, chopped,
• 1 tsp Lemon juice,

Other Ingredients

• Ice chilled water,

For Garnish

• Coriander sprig,
• Lemon wedge,

Process

For Kolhapuri Masala

1. In a pan, add coriander seeds, cumin seeds, mustard seeds, white sesame seeds, carom seeds, poppy seeds, salt to taste, stone flower, bay leaf and dry roast it for a minute. Transfer it to a bowl.
2. In the same pan, add dry red chillies, roast it and transfer it to the same bowl.
3. In the same pan, add oil, once its hot, add dry coconut, green cardamom, black peppercorns, star anise, cinnamon stick, nutmeg, black cardamom, dry fenugreek leaves, cloves, mace, trifal and roast it until the coconut is golden brown in color. Drain out the oil with the help of a strainer and transfer it to the same bowl.
4. Add asafoetida, turmeric powder, degi red chili powder and transfer it to a grinder jar.
5. Grind it into a fine powder and keep it aside for further use.

For Boiling Eggs

1. In a pot, add water, vinegar, salt to taste and bring it to a boil.
2. Gently with the help of a spoon, place the eggs in the boiling water and hard boil them for 12 minutes or cook according to your preference.
3. Transfer it to an ice chilled water, crack the egg and keep in the water.
4. Remove the shell and keep it aside for further use.

For Ginger Garlic Paste

1. In a mortar pestle, add ginger, garlic and grind it into a rough paste.
2. Keep aside for further use.

For Kolhapuri Egg Curry

1. In a pan, add fried coconut oil, once it's hot, add ginger garlic paste, onion and saute until translucent.
2. Add Kolhapuri masala and saute for a minute on slow flame.
3. Add water, salt to taste and cook it well for a while.
4. Add boiled yolk, boiled whole egg and simmer it for a while until the gravy is thick.
5. Finish it with coriander leaves and lemon juice.
6. Transfer it to a serving dish and garnish it with coriander sprig, lemon wedges.
7. Serve hot with bhakri.