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.
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
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.