A fiery and aromatic egg curry from Maharashtra, featuring hard-boiled eggs simmered in a rich gravy made with a special blend of roasted spices. This dish is famous for its bold flavors and deep red color.
Prep20 min
Cook35 min
Servings4
Serving size: 1 cup(1 cup curry with 2 hard-boiled eggs)
425cal
17gprotein
25gcarbs
31g
Ingredients
8 large Egg (Hard-boiled, peeled, and slit)
6 piece Byadgi Chilli (Dried, stems removed. Use for authentic color and moderate heat.)
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Black Peppercorns
4 piece Clove
1 inch Cinnamon Stick
1 tbsp White Sesame Seeds
0.25 cup Dried Coconut (Grated, also known as copra)
A staple in Indian households, these soft and thin whole wheat flatbreads are perfect for scooping up curries and dals. Made with just a few simple ingredients, they puff up beautifully on the flame, a hallmark of a perfectly made chapati.
A refreshing and savory spiced buttermilk from Maharashtra, lightly seasoned with ginger, green chilies, and a fragrant tempering of spices. The perfect cooling drink to accompany any Indian meal.
Perfectly spiced Kolhapuri Anda Masala with soft chapatis & cooling taak
– a gut-friendly, soul-satisfying combo!
This maharashtrian dish is perfect for dinner. With 712.5 calories and 28.830000000000002g of protein per serving, it's a nutritious choice for your meal plan.
fat
(1 sliced for masala paste, 1 finely chopped for gravy)
8 clove Garlic
1 inch Ginger (Roughly chopped)
4 tbsp Vegetable Oil (Divided: 1 tbsp for masala, 3 tbsp for gravy)
2 medium Tomato (Pureed)
0.5 tsp Turmeric Powder
1.5 tsp Salt (Adjust to taste)
1.5 cup Water (Hot, for the gravy)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Eggs
Place 8 eggs in a saucepan and cover with cold water. Bring to a rolling boil over high heat.
Reduce heat to a simmer and cook for 10 minutes for hard-boiled eggs.
Drain the hot water and immediately place the eggs in an ice bath or under cold running water for 5 minutes to stop the cooking process.
Carefully peel the eggs and make 2-3 shallow vertical slits on each one. This helps them absorb the gravy flavors. Set aside.
2
Roast Spices for Masala
Heat a heavy-bottomed pan or skillet over low-medium heat. Add the dried Byadgi chillies, coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon stick.
Dry roast for 2-3 minutes, stirring continuously, until they become fragrant and slightly darker. Be careful not to burn them.
Add the white sesame seeds and grated dried coconut to the pan. Continue to roast for another 60-90 seconds until the coconut turns light golden brown and aromatic.
Immediately transfer the roasted mixture to a plate to cool down completely.
3
Sauté Aromatics and Grind Masala Paste
In the same pan, heat 1 tbsp of vegetable oil over medium heat.
Add the sliced onion and sauté for 7-9 minutes until it becomes deep golden brown and caramelized at the edges.
Add the garlic cloves and chopped ginger. Sauté for another 2 minutes until the raw smell disappears.
Let this mixture cool slightly. Combine it with the cooled roasted spices in a grinder or blender.
Add 3-4 tablespoons of water and grind to a very smooth, thick paste. This is your Kolhapuri masala.
4
Cook the Gravy Base
Heat the remaining 3 tbsp of oil in the same pan or a kadai over medium heat.
Add the finely chopped onion and sauté for 5-6 minutes until soft and translucent.
Add the prepared Kolhapuri masala paste and turmeric powder. Stir well and cook for 8-10 minutes on low-medium heat, stirring frequently.
Continue cooking until the paste darkens in color, thickens, and you see oil separating from the sides. This step is crucial for the authentic flavor.
Pour in the tomato puree, mix well, and cook for another 5-7 minutes until the oil starts to separate from the tomato mixture.
5
Simmer the Curry and Serve
Add 1.5 cups of hot water and salt to the pan. Stir thoroughly to combine, scraping any bits from the bottom.
Bring the gravy to a gentle boil, then reduce the heat to low.
Carefully slide in the slit hard-boiled eggs, ensuring they are submerged in the gravy.
Cover the pan and let the curry simmer for 8-10 minutes, allowing the eggs to absorb the rich, spicy flavors.
Turn off the heat. Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving.
Serve hot with bhakri (sorghum flatbread), chapati, or steamed rice.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
0.5 tsp Salt
1 tsp Ghee (For adding to the dough (optional))
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft chapatis.
2
Divide and Roll the Chapatis
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3
Cook the Chapatis
Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4
Finish and Serve
Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
Brush the top with a little ghee. This adds flavor and helps keep it soft.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
1.5 cup Curd (Use fresh, slightly sour curd for best results)
2.5 cup Water (Chilled)
2 pcs Green Chilli (Finely chopped or crushed)
1 inch Ginger (Grated)
2 tbsp Coriander Leaves (Finely chopped, plus more for garnish)
1 tsp Salt (Or to taste)
0.5 tsp Sugar (Optional, to balance the sourness)
1 tsp Ghee
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
0.25 tsp Hing (Asafoetida)
6 pcs Curry Leaves
Instructions
1
Prepare the Buttermilk Base
In a large bowl or pitcher, add the curd. Using a wire whisk or a traditional wooden churner (ravi), whisk the curd vigorously for 1-2 minutes until it is completely smooth and creamy, with no lumps.
Gradually pour in the chilled water while continuing to whisk. This ensures a smooth, even consistency. Whisk for another minute until well combined.
2
Infuse with Aromatics
To the prepared buttermilk, add the grated ginger, crushed green chili, finely chopped coriander leaves, salt, and optional sugar.
Stir everything together thoroughly to distribute the flavors evenly.
3
Prepare the Tempering (Tadka)
Heat ghee in a small pan (tadka pan) over medium heat. The ghee is hot enough when a single mustard seed dropped in sizzles immediately.
Add the mustard seeds and allow them to splutter, which should take about 30 seconds.
Once the mustard seeds stop spluttering, add the cumin seeds and let them sizzle for 15-20 seconds until fragrant.
Turn off the heat. Immediately add the hing and curry leaves. Be cautious as the curry leaves will splutter. Swirl the pan for a few seconds.
