How to make Kolhapuri Egg Curry-SK Khazana -
Kolhapuri cuisine is known for its flavour and taste and this dish is a good example
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Eggs (अंडे), Oil (ऑइल)
Cuisine : Maharashtrian
Course : Main Course Egg
For more recipes related to Kolhapuri Egg Curry-SK Khazana checkout Kolhapuri Egg Curry, Omelette Curry, Egg Macho, Kodi Guddu Pulusu . You can also find more Main Course Egg recipes like Hot Garlic Eggs Cheesy Eggplant Casserole Tomato and Egg Stir Fry Punjabi Anda Bhurji
Kolhapuri Egg Curry-SK Khazana Recipe Card
Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.
Prep Time : 16-20 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Kolhapuri Egg Curry-SK Khazana Recipe
Eggs 6
Oil 4 tablespoons
Black peppercorns 1 teaspoon
Cloves 6-8
Garlic chopped 1 teaspoon
Ginger chopped 1 teaspoon
Large onion finely chopped 1
Green chillies finely chopped 1-2
Turmeric powder 1/4 teaspoon
Garam masala powder 1 teaspoon
Poppy seeds (khus khua) 1 teaspoon
Fresh coconut scraped 1/2 cup
Large tomato finely chopped q1
Dried red chillies broken 3-4
Salt to taste
Fresh coriander leaves chopepd 2 tablespo for garnish
Method
Step 1
Heat sufficient water in the egg boiler. Place the eggs and boil till hard. Remove from heat, cool, peel and halve vertically.
Step 2
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.
Step 3
Heat 1 tablespoon oil in another non-stick pan. Add peppercorns and cloves and sauté for 15 seconds.
Step 4
Add garlic and ginger and sauté for a minute. Add onions, mix and sauté till translucent.
Step 5
Add green chillies, turmeric powder, garam masala powder and poppy seeds, mix and sauté for a minute.
Step 6
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.
Step 7
Remove from heat, cool and blend into a smooth paste with sufficient water.
Step 8
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.
Step 9
Add eggs and mix lightly. Add coriander leaves and mix lightly. Cook for 1-2 minutes.
Step 10
Serve hot garnished with coriander leaves.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
