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 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.
A refreshing and tangy pink-hued drink from the Konkan coast. Made with coconut milk and sour kokum, this digestive cooler is the perfect balance to a spicy meal.
About Kolhapuri Anda Masala, Jowar Bhakri and Sol Kadhi
Perfectly spiced Kolhapuri Anda Masala with fiber-rich Bhakri & gut-friendly Solkadhi - soul-satisfying!
This maharashtrian dish is perfect for lunch or dinner. With 821.78 calories and 26.85g 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.
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.
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare Kokum Extract
In a medium bowl, soak the kokum pieces in 1 cup of warm water for about 15-20 minutes. This will soften them and help release their flavor.
After soaking, use your hands to squeeze the kokum pieces thoroughly in the water to extract all the tangy juice.
Strain this liquid through a fine-mesh sieve into a large mixing bowl. Discard the squeezed kokum pulp.
2
Extract Fresh Coconut Milk
While the kokum is soaking, add the fresh grated coconut, green chilies, ginger, and garlic to a blender.
Pour in 1 cup of water and blend on high for 1-2 minutes until you have a smooth, thick paste.
Line a sieve with a muslin cloth and place it over a bowl. Pour the coconut mixture into the cloth and squeeze tightly to extract the thick, first-press coconut milk. Collect this in the bowl.
Transfer the leftover coconut pulp back to the blender, add the remaining 1 cup of water, and blend again for 30-40 seconds. Strain this through the same muslin cloth to get the thin, second-press coconut milk.
Combine both the thick and thin coconut milk extracts.
Gently pour the freshly extracted coconut milk into the bowl containing the strained kokum extract.
Stir well to combine. You will see the mixture turn into a beautiful, pale pink color.
Add salt to taste and stir until it is completely dissolved.
4
Prepare the Tempering (Tadka)
Heat the coconut oil in a small pan (tadka pan) over medium heat. The oil is ready when a mustard seed sizzles upon contact.
Add the mustard seeds and let them splutter, which should take about 30 seconds.
Add the cumin seeds and hing, and sauté for another 10 seconds.
Finally, add the curry leaves. Be careful as they will crackle. Sauté until they become crisp, about 15-20 seconds.
5
Finish and Serve
Immediately pour the hot tempering over the prepared Sol Kadhi. Stir gently to incorporate the flavors.
Garnish with finely chopped coriander leaves.
For the best taste, chill the Sol Kadhi in the refrigerator for at least 30 minutes before serving. Serve cold as a digestive drink after a meal or as a refreshing accompaniment.
