Kolhapuri Egg Curry
Ingredients
To fry the eggs
- 1 tbsp Vegetable Oil
- ¼ tsp Everest Turmeric Powder
- ¼ tsp Everest Red Chilli Powder
- 6 Boiled Eggs
For the gravy
- 4 tbsp Vegetable Oil
- 1 tsp Cumin Seeds
- 2 tsp Everest Kashmirilal
- 2 tsp Everest Egg Curry Masala
- ½ tsp Turmeric Powder
- ½ tsp Everest Garam Masala
- 4 tsp Besan
- 1 Boiled Egg (Grated)
- Salt to taste
To grind into a paste
- 1 cup Dry Coconut (Grated)
- 6-8 Cloves
- 1 inch Cinnamon
- 3-4 Clove
- 1 Black Cardamom
- 4-5 Peppercorns
- 1 tsp Cumin Seeds
- 1 tbsp Coriander Seeds
- 1 tbsp Sesame Seeds
- ½ cup Onion (Chopped)
- 2 Green Chilli (Chopped)
- 2 tbsp Fresh Coriander
Instructions
To fry the eggs
- Heat vegetable oil in a pan.
- Make slits in boiled eggs.
- Add Everest Turmeric Powder, Everest Red Chilli Powder and boiled eggs in the pan.
- Fry for 3-4 mins and remove on a plate.
To make the paste
- Roast dry coconut, garlic, cinnamon, cloves, cardamom, peppercorns, cumin seeds, coriander seeds, sesame seeds and onion until slightly browned.
- Remove the pan from heat and let the mixture cool.
- Add the mixture in a blender along with green chilli and fresh coriander and grind to make a smooth paste.
- Add some water while grinding the paste.
For the gravy
- Heat oil in a pan.
- Once the oil is hot, add cumin seeds and let them crackle for a few seconds.
- Add the ground masala and fry for 3-4 mins on medium low heat.
- Add Everest Red Chilli Powder, Everest Egg Curry Masala, Everest Turmeric Powder, Everest Garam Masala and besan and fry for another 3-4 mins.
- Add little water, if the masala is burning.
- Add grated boiled egg, salt to taste and 2 cups of water and bring the curry to a boil.
- Add the fried eggs and cook for 5-6 mins.
- Serve hot with roti or rice.
