A fiery and aromatic Maharashtrian egg curry where hard-boiled eggs are simmered in a thin, spicy gravy. This authentic 'rassa' gets its deep flavor from a roasted onion-coconut paste and a special blend of Goda masala. It's a staple comfort food, best enjoyed with bhakri, chapati, or steamed rice.
Prep15 min
Cook30 min
Servings4
Serving size: 1 serving(2 eggs and about 1 cup of curry)
A rustic, gluten-free flatbread from Maharashtra made with sorghum flour. This wholesome bhakri is traditionally patted by hand and cooked on a griddle until it puffs up beautifully. Perfect with spicy curries or chutneys.
Crisp, tangy onion rings tossed in a zesty mix of Indian spices and lemon juice. This simple North Indian salad is the perfect, refreshing accompaniment to rich curries and grilled meats, ready in minutes.
Aromatic, protein-packed Anda Rassa with wholesome Jowar Bhakri – pure homestyle comfort!
This maharashtrian dish is perfect for lunch. With 688.6999999999999 calories and 24.869999999999997g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.5 tsp Goda Masala
1.25 tsp Salt (adjust to taste)
3 cup Water (warm)
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Boil and Prepare the Eggs
Place the eggs in a saucepan and cover them with cold water by at least an inch.
Bring the water to a rolling boil over high heat, then reduce the heat to a simmer and cook for 10-12 minutes for hard-boiled eggs.
Drain the hot water and immediately run cold water over the eggs until they are cool enough to handle.
Peel the eggs carefully and make 2-3 shallow vertical slits on each one. This helps them absorb the flavors of the gravy.
2
Prepare the 'Vatap' (Masala Paste)
Heat 2 tablespoons of oil in a pan over medium heat.
Add the thinly sliced onion and sauté for 8-10 minutes, stirring occasionally, until it turns a deep golden brown.
Add the grated coconut and roast for another 3-4 minutes until it becomes fragrant and light brown. Be careful not to burn it.
Turn off the heat and let the onion-coconut mixture cool down completely.
Transfer the cooled mixture to a grinder jar along with the roughly chopped tomatoes. Blend to a smooth paste, adding a few tablespoons of water if necessary to help with grinding.
3
Make the Curry Base
Heat the remaining 2 tablespoons of oil in the same pan over medium heat.
Add the mustard seeds and allow them to splutter completely.
Add the cumin seeds and sauté for a few seconds until they sizzle.
Add the finely chopped onion and cook for 3-4 minutes until it becomes soft and translucent.
Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
4
Cook the Masala and Gravy
Add the ground 'vatap' paste to the pan. Cook for 8-10 minutes, stirring frequently, until the paste thickens and you see oil separating from the sides.
Lower the heat and add the turmeric powder, red chili powder, and Goda masala. Mix well and cook for one minute until the spices are fragrant.
Gradually pour in 3 cups of warm water while stirring continuously to avoid lumps. Add salt and mix well.
Increase the heat and bring the gravy to a rolling boil.
5
Simmer and Garnish
Once the gravy is boiling, gently slide the slit boiled eggs into it.
Reduce the heat to low, cover the pan, and let the curry simmer for 5-7 minutes. This allows the eggs to absorb the flavors.
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the Anda Rassa rest for at least 5 minutes before serving to allow the flavors to meld.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup jowar atta
1.5 cup hot water (for kneading)
0.75 tsp salt
2 tbsp ghee (optional, for serving)
Instructions
1
Prepare the dough: In a large bowl, mix together the jowar flour and salt. Gradually pour in the hot water while mixing with a spoon. The water should be hot but manageable to touch. Once the flour comes together, knead it with the heel of your palm for 5-7 minutes until you get a smooth, soft, and pliable dough. It should not be sticky. Cover the dough with a damp cloth and let it rest for 10 minutes.
2
Divide the dough into equal portions.
3
Pat the bhakri: Take one portion of the dough and roll it into a smooth ball. Sprinkle some dry jowar flour on a clean, flat surface or a chakla (rolling board). Place the dough ball on the floured surface and gently flatten it with your palm. Using your fingers and palm, start patting the dough, rotating it simultaneously to form an even, thin circle of about 5-6 inches in diameter. Dust with more flour as needed to prevent sticking.
4
Cook the bhakri: Heat a cast iron tawa or griddle over medium-high heat. It should be hot before you place the bhakri on it. Carefully lift the patted bhakri and place it on the hot tawa. Sprinkle a little water on the top surface and spread it evenly with your fingers. Cook for about 1 minute, until the water evaporates and the top looks dry. Flip the bhakri and cook the other side for another 1-2 minutes, until light brown spots appear. Using tongs, lift the bhakri and place it directly on a medium flame. It will puff up like a balloon. Flip and cook the other side on the direct flame for a few seconds. Avoid burning it. Repeat the process for all the remaining dough balls.
5
Serve the Jowar Bhakri immediately, smearing a little ghee on top if you like.
1 tsp Kashmiri Red Chilli Powder (Adjust to your spice preference)
1 tsp Chaat Masala
0.5 tsp Salt (Or use a mix of black salt and regular salt)
1 pc Green Chilli (Finely chopped, optional for extra heat)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Onions
Peel the red onions and slice them into thin, uniform rings, about 1/8-inch thick. A mandoline slicer works best for this.
Gently separate the slices into individual rings and place them in a large bowl.
2
Soak for Crispness
Add the ice cubes and cold water to the bowl, ensuring all onion rings are fully submerged.
Let the onions soak for 10-15 minutes. This crucial step makes them incredibly crisp and mellows their sharp, pungent flavor.
3
Drain and Dry Thoroughly
Drain the onions completely using a colander.
Spread the onion rings on a clean kitchen towel or paper towels and pat them completely dry. Removing all excess moisture is key to preventing a watery salad.
4
Season and Toss
Transfer the dry onion rings to a clean mixing bowl.
