Kolhapuri Anda Sukka

Ingredients list for Kolhapuri Anda Sukka

• 1 tablespoon Kolhapuri masala
• 4 Eggs hard boiled and peeled
• ½ cup + 2 tablespoons Fresh coconut scraped
• 3 tablespoons Oil
• 2-3 Black peppercorns
• 2-3 Cloves
• 1 teaspoon Fennel seeds (saunf)
• 1 teaspoon Poppy seeds (khuskhus/posto)
• 1 Dried red chilli
• 1 teaspoon Ginger chopped
• 1 teaspoon Garlic chopped
• 2 medium Onions finely chopped
• 1/4 teaspoon Turmeric powder
• 2 medium Tomatoes finely chopped
• to taste Salt
• 2 tablespoons Fresh coriander leaves chopped

Method

1. Heat 1 tablespoon oil in a non-stick pan. Add peppercorns, cloves, fennel seeds, poppy seeds, red chilli and roast for a minute. Add ½ cup coconut and roast till coconut turns light brown. Switch off heat and set aside.
2. Heat remaining oil in a non-stick pan. Add ginger and garlic and sauté till garlic turns pink. Add onion, mix and sauté on high heat till golden.
3. Add turmeric powder, mix and sauté for a minute. Add tomatoes, sauté and cook on low heat till tomatoes turn soft and pulpy.
4. Grind together the roasted spices and coconut with some water to a coarse paste. Add to the pan, mix well and cook for a minute.
5. Add salt and mix well. Add Kolhapuri masala, mix well and cook on low heat for a minute.
6. Halve eggs, add to the pan and stir gently. Cook for 1-2 minutes.
7. Add 1 tablespoon coconut and 1 tablespoon chopped coriander and mix lightly.
8. Serve hot garnished with 1 tablespoon coconut and 1 tablespoon chopped coriander.

Nutrition Info