How to Prepare Kolhapuri egg curry (Anda Rassa) Yummy

Kolhapuri egg curry (Anda Rassa).

Kolhapuri egg curry (Anda Rassa) Cooking Kolhapuri egg curry (Anda Rassa) is an enjoyable thing, in addition it comes to be a lot more unique value if you prepare it yourself. By using the following 32 components, you can start cooking 11 actions. observe the complying with area for you to start cooking instantly.

Ingredients requirements of Kolhapuri egg curry (Anda Rassa)

  1. Need 4 eggs, hard boiled.
  2. Need 1 potato, boiled(optional).
  3. It’s 2 tsp for goda masala.
  4. Provide 1/2 tsp of chilli powder.
  5. Provide 1/2 tsp for turmeric powder.
  6. Give 1 of onion.
  7. You need 1 tsp chopped ginger.
  8. It’s 1 tsp of chopped garlic.
  9. It’s 1 tsp for tamarind pulp.
  10. Provide 2 tsp of tomato paste(optional).
  11. Prepare 1/2 cup grated coconut.
  12. Prepare as per taste for Salt.
  13. Need as required for coriander leaves.
  14. Provide 2 tbsp oil.
  15. Require For Goda masala:.
  16. Require 4 tbsp coriander seeds.
  17. Prepare 3 tbsp of desiccated coconut.
  18. Provide 3 tbsp for sesame seeds.
  19. It’s 1 tbsp – cumin seeds.
  20. Prepare 1 tsp caraway seeds.
  21. Prepare 1 tbsp of stone flower.
  22. Prepare 2 tsp – poppy seeds.
  23. Provide 3 red dry chilli.
  24. Give 1 tsp – nigella seeds.
  25. Need 1/2 tsp – black pepper.
  26. Need 12 of cloves.
  27. Need 3 inches long cinnamon stick.
  28. Give 2 – black cardamoms, husk discarded.
  29. Prepare 4 for green cardamoms.
  30. Need 4 bay leaves.
  31. Need 2 – star anise.
  32. Need 1 tsp for oil.

Kolhapuri egg curry (Anda Rassa) how to cook

  1. For making goda masala heat up 1 tsp oil, roast coriander seeds, cumin, caraway seeds, cloves,poppy seeds, niger seeds, bay leaves, cardamoms, stone flowers, and star anise. Keep aside..
  2. Dry roast desiccated coconut, dry red chilli and sesame seeds.
  3. Mix these ingredients and make a fine powder, goda masala is ready..
  4. Dry roast grated coconut, mix it with goda masala, ginger, garlic and tamarind pulp along with little water, ground to a paste..
  5. Heat up oil, add finely chopped onion fry for 3-4 minutes..
  6. Add turmeric, chilli powder and little water..
  7. Add tomato paste, if using. Fry for a minute..
  8. Add ground masala and salt. Cover and cook till oil separates. Add boiling water to make gravy, let it simmer..
  9. Remove the egg shells, slit them, not too deep. You can fry them in a tsp of oil before adding to the gravy..
  10. Peel and slightly mash the potato and add it in the gravy. (optional).
  11. Simmer and adjust the consistency. Garnish with coriander leaves and serve with Maharashtrian vade, bhakri, chapati or rice..

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