Inside look

Inside look

Inside look

Inside look

WHISKAFFAIR'S

KOLHAPURI EGG CURRY

Green Curved Line
Green Curved Line

STEP 1

Make 3-4 slits in boiled eggs all over using a sharp knife.

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step 2

Heat vegetable oil in a pan over medium heat. Add turmeric powder and red chilli powder and fry for 2-3 seconds.

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step 3

Add eggs to the pan and fry for 3-4 minutes and remove on a plate.

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step 4

Add dry coconut, cloves, cinnamon, black cardamom, peppercorns, cumin seeds, coriander seeds, and sesame seeds to a pan and dry roast on medium heat.

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Step 5

Add the mixture to a blender along with green chilies, cilantro, and tomatoes.

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Step 5

Add water and blend to make a smooth paste.

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step 6

Once the oil is hot, add cumin seeds and let them crackle for 4-5 seconds.

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step 7

Add onions and fry until they turn golden brown in colour. Keep stirring frequently while frying.

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step 8

Add the ground masala and fry for 3-4 minutes. Add little water if the masala is burning.

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step 9

Add Kashmiri red chilli powder, kanda lasun masala, and turmeric powder and fry for 3-4 minutes.

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step 10

Add the boiled eggs, 2 cups of water, and salt to taste to the pan and cook for 4- 5 minutes.

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step 11

Serve hot.

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Kolhapuri Egg Curry is ready!

It will easily last in the fridge for 3 to 4 days in an air-tight container. Reheat it in a pan or microwave until nice and hot. You can add in a little water and adjust the consistency if you feel it has become a little thick after refrigeration.

STORAGE SUGGESTIONS

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