Kolhapuri Aanda Rassa (Maharashtrian)
Summary: This simple and spicy egg curry is an excellent accompaniment with chapatti/phulka or the Indian Bread and Jeera rice.
Introduction: Maharashtrian Cuisine has several distinct divides. One is definitely the coastal cuisine with abundance of Seafood. The other most notable culinary school is the Kolhapuri school. Spicy and hot Rassa (curry) depicts the character of vibrant Kolhapur as well. We will share a whole lot of Kolhapuri recipes, to start with and to make ready your taste buds for the Spicy Kolhapuri dishes we are sharing the Kolhapuri Aanda Rassa or Kolhapuri Egg Curry. We collected this recipe from one of our friend who’s Granny is from Kolhapur and an excellent cook. This recipe has been passed on to our friend over the phone by her Granny.
Kolhapuri Aanda Rassa Recipe:
Preparation Time 10 minutes
Cooking Time 20 minutes
Difficulty Level Medium
6 eggs, hard-boiled
4-6 dry red chillies (Baydagi is the preferred)
1 Teaspoon poppy seeds (Khaskhas)
1 Teaspoon fennel seeds (saunf)
2 Large Onion chopped
2 Medium Tomatoes chopped
1 Cup fresh grated Coconut
1 Teaspoon freshly crushed Ginger
1 Teaspoon crushed Garlic
4 Tablespoon oil
½ Teaspoon turmeric
Salt to taste
2 Tablespoon chopped coriander
>Heat half of the oil in a pan
>Add cloves, peppercorns, chillies, poppy seeds and fennel seeds
>Saute till the spices start crackle and aromatic (Take care NOT to burn it)
>Add the chopped Onion and fold well
>Now add crushed Ginger and Garlic and mix well
>Cook well till its browned.
>Add the grated Coconut and fry till it turns light brown.
>Add the Tomatoes and continue frying for 3-4 minutes.
>Remove from heat and cool this mix
>Now pour this mix in a blender and grind into a fine paste
>Add some water from time to time to make this paste smooth
>Heat the remaining oil in a Kadai/Wok
>Pour in the paste and cook for a minute
>Add little salt and turmeric, add water to make the right consistency
>Bring to a boil and simmer for 10 minutes.
>Peel the boiled eggs, cut them into halves
>Add the eggs in to the curry
>Simmer for 5 minutes
>Check seasoning and adjust salt
>Garnish with chopped coriander and serve hot with Chapati or Phulka or Jeera Rice