New Update
/sanjeev-kapoor/media/post_banners/770ed510ca6193a1fab231c93c360a283449537b161506a483b8c228945abb87.jpg)
Main Ingredients | Eggs, Coconut |
Cuisine | Maharashtrian |
Course | Main Course Egg |
Prep Time | 11-15 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Kolhapuri Egg Curry
- 8 Eggs boiled and peeled
- 2 tablespoons Coconut scraped
- 1 inch piece Ginger
- 4 cloves Garlic
- 2 medium Onions
- 7-8 Cloves
- 10-12 Black peppercorns
- 1 medium Tomato
- 4 Dried red chillies
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Poppy seeds (khuskhus/posto)
- 4 tablespoons Oil
- to taste Salt
Method
- Heat 2 tbsps oil in a non stick pan. Slice ginger, crush garlic and slice onions.
- Add cloves, peppercorns and onions to the oil. Add ginger and garlic and sauté.Roughly chop tomato.
- Add red chillies to the pan along with turmeric powder, poppy seeds, coconut and sauté. Add tomato and continue to sauté till fragrant.
- Cool and grind to a smooth paste with a little water. Heat 2 tbsps oil in another non stick pan, add eggs and stir till the eggs get lightly browned and glazed.
- Add the ground masala to the first pan along with ½ cup water and mix.
- Pour ½ cup water in the mixer jar, rinse and pour into the pan with the masala and mix well.
- Add eggs and salt and mix. Cover and simmer over low heat for a few minutes.
- Serve hot.
Nutrition Info
Calories | 1384 |
Carbohydrates | 55.7 |
Protein | 27.1 |
Fat | 116.5 |
Other Fiber | Vitamin B1 |
Advertisment