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From the M.D. kitchen

Kolhapuri Egg Curry

Kolhapur is known for food with fire, and this egg curry (anda rassa) is a quick way to have it at home. Boiled eggs simmer in a gravy of roasted onion, coconut and M.D. Kolhapuri Masala, with M.D. Chilli Powder for the colour.

Jump to the recipe Shop Kolhapuri Masala · from ₹70
Kolhapuri egg curry: halved boiled eggs in a red gravy in a black kadhai

How to make it

  1. Heat 1 tbsp oil in a pan. Fry the sliced onions on medium flame till dark brown, about 8 minutes.
  2. Add the coconut and roast for 2 minutes till golden. Cool and grind to a smooth paste with a little water.
  3. Make 2 shallow slits on each boiled egg so the gravy gets inside.
  4. Heat 2 tbsp oil in a kadhai. Add a pinch of haldi and the eggs, and fry for 1 minute. Take the eggs out.
  5. In the same oil, add the ginger-garlic paste and cook for 1 minute. Add the tomatoes and cook till soft.
  6. Turn the flame low and add the Kolhapuri Masala, chilli powder and haldi. Stir for 20 seconds.
  7. Add the onion-coconut paste and cook for 4 minutes, till the oil separates.
  8. Pour in 2 cups hot water and salt. Boil for 5 minutes, add the eggs and simmer for 5 more minutes. Finish with coriander.

Step 1 of 8

In the kitchen

  • Eggs, onion, kopra and the Kolhapuri red masalas
    Eggs, onion, kopra and the Kolhapuri red masalas
  • Roast the onion and coconut dark brown: that is where the colour comes from
    Roast the onion and coconut dark brown: that is where the colour comes from

Good to know

  • Frying the eggs in haldi oil gives them a golden skin that holds the gravy.
  • For a thinner rassa to pour over rice, add 1 more cup of hot water in the last step.
  • Want it milder? Keep the Kolhapuri Masala at 1½ tsp and skip the chilli powder.

Masalas in this recipe

  • M.D. Kolhapuri Masala on a kitchen table

    M.D. Kolhapuri Masala

    कोल्हापुरी मसाला

    Bold Kolhapuri style heat for mutton and chicken.

  • M.D. Chilli Powder on a kitchen table

    M.D. Chilli Powder

    मिर्ची पावडर

    Guntur and Byadgi chilli, cleaned and ground at Patonda.

  • M.D. Turmeric Powder on a kitchen table

    M.D. Turmeric Powder

    हल्दी पावडर

    Haldi from Sangli for golden dal and sabzi.

Questions

How do I boil eggs so they peel easily?

Put the eggs in boiling water for 10 minutes, then straight into cold water for 5 minutes. They peel cleanly.

Can I make it without coconut?

Yes. Use one more onion, fried dark, and a spoon of roasted chana dal for body. The taste is sharper.

What goes with Kolhapuri egg curry?

Hot steamed rice, jowar bhakri or chapati, with sliced onion and a wedge of lemon.

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