Kolhapuri Egg Curry spicy Kolhapuri Egg Curry

Ingredients

• 3 tbsp Coriander seeds
• 1 ½ tbsp Cumin seeds
• ½ tbsp Mustard seeds
• ¾ tbsp White sesame seeds
• 1 tsp Carom seeds, Ajwain
• 1 tsp Poppy seeds
• Salt to taste
• 1 tsp Stone flower
• 3 Bay leaf
• 20-25 no. Dry red chillies
• 2-3 tbsp Oil
• 2 Vati Dry coconut, sliced, dry coconut
• 10-12 Green cardamom
• 19-20 Black peppercorns
• 3 no. Star anise
• 1 ½ inch Cinnamon stick
• ½ inch Nutmeg
• 5-6 no. Black cardamom, Badi Elaichi
• ¼ tsp Dry fenugreek leaves, kasuri methi (dried fenugreek leaves)
• 3-4 Cloves
• 1 ½ Mace
• 4-5 no. Trifal
• ¼ tsp Asafetida, Asafoetida
• ½ tsp Turmeric powder
• 50-60 g Degi red chili powder, Degi Lal Mirch Powder
• Water as required
• Salt to taste
• 2 tsp Vinegar
• 7-8 no. Eggs
• 1 inch Ginger, peeled, sliced, ginger
• 4-5 Garlic cloves, peeled
• 2 tbsp Oil
• Prepared Ginger Garlic Paste
• 3 medium Onion, chopped
• 2 tbsp Prepared Kolhapuri masala, Prepared Kolhapuri masala
• Water as required
• Salt to taste
• 2 no. Boiled Eggs Yolk
• Boiled Eggs
• 1 tbsp Coriander leaves, chopped
• 1 tsp Lemon juice
• Ice chilled water
• Coriander sprig, coriander leaves
• Lemon wedge

Steps

1. In a pan, add coriander seeds, cumin seeds, mustard seeds, white sesame seeds, carom seeds, poppy seeds, salt to taste, stone flower, bay leaf and dry roast it for a minute. Transfer it to a bowl.
2. In the same pan, add dry red chillies, roast it and transfer it to the same bowl.
3. In the same pan, add oil, once its hot, add dry coconut, green cardamom, black peppercorns, star anise, cinnamon stick, nutmeg, black cardamom, dry fenugreek leaves, cloves, mace, trifal and roast it until the coconut is golden brown in color. Drain out the oil with the help of a strainer and transfer it to the same bowl.
4. Add asafoetida, turmeric powder, degi red chili powder and transfer it to a grinder jar.
5. Grind it into a fine powder and keep it aside for further use.
6. In a pot, add water, vinegar, salt to taste and bring it to a boil.
7. Gently with the help of a spoon, place the eggs in the boiling water and hard boil them for 12 minutes or cook according to your preference.
8. Transfer it to an ice chilled water, crack the egg and keep in the water.
9. Remove the shell and keep it aside for further use.
10. In a mortar pestle, add ginger, garlic and grind it into a rough paste.
11. Keep aside for further use.
12. In a pan, add fried coconut oil, once it’s hot, add ginger garlic paste, onion and sauté until translucent.
13. Add Kolhapuri masala and sauté for a minute on slow flame.
14. Add water, salt to taste and cook it well for a while.
15. Add boiled yolk, boiled whole egg and simmer it for a while until the gravy is thick.
16. Finish it with coriander leaves and lemon juice.
17. Transfer it to a serving dish and garnish it with coriander sprig, lemon wedges.
18. Serve hot with Bhakri.