Kolhapuri Egg Curry Recipe | Maharastrian Anda Rassa

Kolhapuri egg curry is a spicy, flavorful, and easy maharashtrian style Egg Curry in which hard boiled eggs cooked in gravy made with aromatic Indian spices and coconut.

Kolhapuri egg curry is very spicy egg curry from Kolhapur region of Maharashtra. Kolhapuri food is known for its characteristic food with very high heat and spice level by liberal use of red chili.

The base of this Kolhapuri egg curry or Kolhapuri anda rassa is very spicy and is made using coconut. So that makes it very flavourful too.

For making I usually go with two methods depending on time available at my hand. One way is making fresh ground Kolhapuri masala (which of course is more flavourful) or use dry Kolhapuri masala mix recipe along with my everyday bhuna masala for Indian Curries which is always available in the fridge.

If you love eggs or egg curries you may like to try few other awesome egg curries that we love and cook them often.

• Mumbai Street Style Egg Curry
• Punjabi Egg Masala Curry Recipe
• Egg Dum Biryani
• Saag Anda Curry 
• Indian Spicy Egg Bhurji Delhi Style
• Kerala Style Egg Curry with Coconut milk
• Kerala style Egg Roast

If you try this recipe of Kolhapuri Egg Curry and like it, click a pic and use the hashtag #MyTastyCurry — I would love to see your delicious dishes on Instagram, Facebook, & Twitter! Also, you can pin this recipe on Pinterest if you like it and plan to cook it later.

Print Recipe

kolhapuri Egg Curry

Course

main course

Cuisine

indian

Prep Time

5 minutes

Cook Time

20 minutes

Servings

portion

Ingredients

• 4 Eggs hard boiled
• green chilli coriander leaves Chopped and to garnish
• 50 g coconut Fresh
• 1 green chili
• 2 chillies whole Red
• 1 tsp kashmiri chilli powder
• 5 g black peppercorns powder
• 10 g garam masala powder
• 100 g red onion roughly chopped
• 100 g Tomatoes chopped roma
• 2 sprigs curry leaves
• 15 g ginger
• 2 cloves garlic ( as always Optional)
• 10 g coriander leaves
• 20 ml peanut oil

Course main course Cuisine indian Prep Time 5 minutes Cook Time 20 minutes Servings portion Ingredients 4 Eggs hard boiled green chilli coriander leaves Chopped and to garnish 50 g coconut Fresh 1 green chili 2 chillies whole Red 1 tsp kashmiri chilli powder 5 g black peppercorns powder 10 g garam masala powder 100 g red onion roughly chopped 100 g Tomatoes chopped roma 2 sprigs curry leaves 15 g ginger 2 cloves garlic ( as always Optional) 10 g coriander leaves 20 ml peanut oil

Instructions

1. Heat up the 10ml peanut oil in the pan, and add grated coconut, red chillies, and roast them for 3-4 minutes on slow to medium heat. Take them out of pan and keep them aside.
2. Now in the same pan heat up 10 ml of oil and add curry leaves and garlic and ginger, followed by onion and tomatoes, green chillies, coriander leaves and poppy seeds. Cook all of these for 6-7 minutes over slow heat till tomatoes start to look pulpy.
3. Now add turmeric powder, kashmiri chilli powder, garam masala powder, black peppercorn powder and salt to taste. Stir together everything and cook for a minute. Take the pan off the heat.
4. Let the mix cool a bit and then add coconut chilli mix and this cooked masala in same blender along with 1/2 cup of water and grind to a smooth paste.
5. In the same pan add 1.5 cup of water along with this ground masala paste, bring it to boil.
6. When gravy is boiling, cut the boiled eggs into halves and add to the curry. Switch off the heat and ladle it out in a serving bowl.
7. Garnish with chopped green chilli if you like more heat and some chopped coriander/cilantro.
8. Serve hot with some bajra roti or paratha.