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Main Ingredients | Eggs, Oil |
Cuisine | Maharashtrian |
Course | Main Course Egg |
Prep Time | 16-20 minutes |
Cook time | 41-50 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Kolhapuri Egg Curry-SK Khazana
- 6 Eggs
- 4 tablespoons Oil
- 1 teaspoon Black peppercorns
- 6-8 Cloves
- 1 teaspoon Garlic chopped
- 1 teaspoon Ginger chopped
- 1 Large onion finely chopped
- 1-2 Green chillies finely chopped
- 1/4 teaspoon Turmeric powder
- 1 teaspoon Garam masala powder
- 1 teaspoon Poppy seeds (khus khua)
- 1/2 cup Fresh coconut scraped
- q1 Large tomato finely chopped
- 3-4 Dried red chillies broken
- to taste Salt
- 2 tablespo for garnish Fresh coriander leaves chopepd
Method
- Heat sufficient water in the egg boiler. Place the eggs and boil till hard. Remove from heat, cool, peel and halve vertically.
- Heat 1 tablespoon oil in a shallow non-stick pan, place the egg halves in it and shallow fry, turning sides, till lightly browned on both sides.
- Heat 1 tablespoon oil in another non-stick pan. Add peppercorns and cloves and sauté for 15 seconds.
- Add garlic and ginger and sauté for a minute. Add onions, mix and sauté till translucent.
- Add green chillies, turmeric powder, garam masala powder and poppy seeds, mix and sauté for a minute.
- Add coconut and tomato, mix and sauté for a minute. Break red chillies into pieces and add along with salt, mix, cover and cook for 1-2 minutes.
- Remove from heat, cool and blend into a smooth paste with sufficient water.
- Heat 2 tablespoons oil in a deep non-stick pan. Add the ground paste and mix. Rinse the blender jar with 1 cup water and add to the pan. Mix well, cover and cook for 2-3 minutes.
- Add eggs and mix lightly. Add coriander leaves and mix lightly. Cook for 1-2 minutes.
- Serve hot garnished with coriander leaves.
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