KOLHAPURI DRY EGG CURRY

Kolhapur is in the western Indian state of Maharashtra. Hindu Mythology says Kolhapur was founded by a demon Kolhasur who was killed by Goddess Lakshmi. Kolhapur was named after him as per his dying wish. Mythology have always attracted me. I read an interesting account of Kolhapur's rise in the Medieval era. The state of Kolhapur was established by Tarabai in 1707, annexed by the British in the 19th century. After the Indian independence in 1947, it merged with the Bombay State in 1949. A lot of festivals are celebrated in Kolhapur. When it comes to the festivals, how can we stay far from it's cuisine?Festivals call for food. Kolhapuri 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" that are quite spicy and there in lies my interest.... a hot, spicy dry or regular curry. I picked up one of the Kolhapuri 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. {Sourced from the WIKI}.

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, make slits, 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 out a nice aroma, add the minced ginger and 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. Pour the paste into the oil. Add salt and turmeric. Stir well for 3-4 minutes.

Add half cup of water. When it starts boiling, add the boiled eggs. Let simmer till it reaches to a dry consistency. Enjoy it with rice or chapati.