Monday, 17 August 2015

KOLHAPURI DRY EGG CURRY



Kolhapur..... a city in the western Indian state of Maharashtra. Hindu Mythology says Kolhapur was founded by Kolhasur, a demon who was killed by goddess Lakshmi. Kolhapur was named after him as his dying wish was so. True or not, mythology always attracts me. There is also a very interesting account of the rise of it in the Medieval era. The state of Kolhapur was established by Tarabai in 1707, annexed by the British in the 19th century. After Indian independence in 1947, it merged with Bombay State in 1949.

A lot of festivals are celebrated in Kolhapur. When it comes to festivals, how can we stay far from its cuisine. Festivals call for food and more food. Kolhapur cuisine is noted for special mutton curries. Besides, they prepare a lot of vegetarian curries, egg curries and snacks. They call their dry curries Rassa,  which are quite spicy, and there in lies my interest.... a hot, spicy dry or regular curry. I picked up one of their dry egg curry last week to recreate in my kitchen. I explored through a number of recipes but liked this one from a noted site. Let us see how we do it.

INGREDIENTS :
Eggs : 6
Onion : 1large
Tomato : 1big
Minced Ginger : 1tsp
Minced Garlic : 1 tsp
Grated Coconut : 1small cup
Black Peppercorns : 10
Dry Red Chilli : 3
Cloves : 4
Poppy Seed : 1tsp
Fennel Seeds : 1tsp
Oil : 4tbsp

METHOD :
Hard boil the eggs, remove the shell and rub with salt and turmeric. Wash, peel and slice the onion. Wash, cut and deseed the tomato.

Heat 1tbsp oil and roast the cloves, peppercorns, chillies, poppyseed, fennel seed.

As they give a nice aroma, add the minced ginger-garlic, onion, grated coconut and stir till they turn brown.

Add the tomato pieces and stir for 2-3 minutes.

Remove and let cool.

Pour into a blender and blend into a paste.

Heat 3 tbsp oil in a wok. Lightly fry the eggs.[We Bengalis do it, can be skipped]

Pour the paste into the oil. Add salt and turmeric. Stir well for 3-4 minutes.

Add half cup water. When it comes to boil, add the fried eggs. Let simmer till it reaches to a dry consistency.

Can be had with rice/chapati.



11 comments :

  1. Egg curry looks spicy & enticing . love to have with curd rice!

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    Replies
    1. Thanks Madhavi Cyber Kitchen thanks so much for the appreciation and notification

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  2. What an awesome looking egg curry. Full of YUM!

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    Replies
    1. Thank you Anupama for liking it so much

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  3. Curry looks tempting and YUM. Beautiful click.

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  4. Made this yesterday and turned out super delicious. Thank you

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  5. Ahhh the masala has got my mouth watering... Lovely recipe here, thanks for sharing dear :)

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  6. Yummy curry! It looks deliciously spicy :)

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