Kolhapuri Egg Curry तीखा कोल्हापुरी अंडा करी spicy Anda Curry

For Kolhapuri Masala

• In a pan, add coriander seeds, cumin seeds, mustard seeds, white sesame seeds, carom seeds, poppy seeds, salt to taste, stone flower, bay leaf and dry roast it for a minute. Transfer it to a bowl.
• In the same pan, add dry red chillies, roast it and transfer it to the same bowl.
• In the same pan, add oil, once its hot, add dry coconut, green cardamom, black peppercorns, star anise, cinnamon stick, nutmeg, black cardamom, dry fenugreek leaves, cloves, mace, trifal and roast it until the coconut is golden brown in color. Drain out the oil with the help of a strainer and transfer it to the same bowl.
• Add asafoetida, turmeric powder, degi red chili powder and transfer it to a grinder jar.
• Grind it into a fine powder and keep it aside for further use.

For Boiling Eggs

• In a pot, add water, vinegar, salt to taste and bring it to a boil.
• Gently with the help of a spoon, place the eggs in the boiling water and hard boil them for 12 minutes or cook according to your preference.
• Transfer it to an ice chilled water, crack the egg and keep in the water.
• Remove the shell and keep it aside for further use.

For Ginger Garlic Paste

• In a mortar pestle, add ginger, garlic and grind it into a rough paste.
• Keep aside for further use.

For Kolhapuri Egg Curry

• In a pan, add fried coconut oil, once it’s hot, add ginger garlic paste, onion and sauté until translucent.
• Add Kolhapuri masala and sauté for a minute on slow flame.
• Add water, salt to taste and cook it well for a while.
• Add boiled yolk, boiled whole egg and simmer it for a while until the gravy is thick.
• Finish it with coriander leaves and lemon juice.
• Transfer it to a serving dish and garnish it with coriander sprig, lemon wedges.
• Serve hot with Bhakri.