Kolhapuri Egg Curry (Anda Rassa) is a spicy egg curry made by cooking boiled eggs in a flavorful onion- coconut based gravy. It is best served with bhakri and onions on the side. Try my traditional recipe to make it!
Make 3-4 slits in boiled eggs all over using a sharp knife.
Heat oil in a pan over medium heat.
Add turmeric powder and red chili powder and fry for 2-3 seconds.
Add eggs to the pan and fry for 3-4 minutes and remove on a plate. Keep turning the eggs while frying so they fry evenly from all the sides.
Make The Masala Paste
Add dry coconut, cloves, cinnamon, black cardamom, peppercorns, cumin seeds, coriander seeds, and sesame seeds to a pan and dry roast on medium heat until slightly browned and fragrant (4-5 minutes). Stir frequently.
Remove the pan from heat and let the mixture cool down for 8-10 minutes.
Add the mixture to a blender along with green chilies, cilantro, and tomatoes. Add ½ cup of water and blend to make a smooth paste.
Make The Curry
Heat oil in a pan over medium-high heat.
Once the oil is hot, add cumin seeds and let them crackle for 4-5 seconds.
Add onions and fry until they turn golden brown in color. Stir frequently while frying.
Add the ground masala and fry for 3-4 minutes. Add little water if the masala is burning.
Now add Kashmiri red chili powder, kanda lasun masala, and turmeric powder and fry for 3-4 minutes.
Add the boiled eggs, 2 cups of water, and salt to the pan and cook for 4- 5 minutes.