Anda Rassa
A homestyle Maharashtrian-style egg curry with a thin, spicy onion-coconut gravy that tastes wonderful with chapati or steamed rice. The boiled eggs soak up the bold masala, making every spoonful deeply comforting.
For 4 servings
- boil · ~12 min
Boil and peel the eggs.
Place the eggs in a pot, cover with water, and boil until hard cooked. Cool them, peel, and keep aside.
TIPA short rest in cold water helps the shells come off cleanly. - saute · ~15 min
Cook the onion-coconut masala.
1.Heat 1 tbsp oil in a pan over medium heat.2.Add the onion and cook until lightly golden, 6 to 8 minutes.3.Add the coconut, ginger, and garlic and cook until fragrant and lightly toasted, 2 to 3 minutes.4.Add the tomato and cook until soft, 4 to 5 minutes.TIPCook the coconut gently so it browns lightly but does not burn. - mix · ~3 min
Blend the masala smooth.
Let the cooked mixture cool slightly, then blend it with a little of the water to a smooth paste.
- saute · ~6 min
Build the rassa base.
1.Heat the remaining 1 tbsp oil in a kadai or pan.2.Add cumin seeds and bay leaf and cook until aromatic, about 20 seconds.3.Add the ground masala and cook, stirring often, for 4 to 5 minutes.4.Add red chili powder, turmeric powder, coriander powder, garam masala, and salt and mix well.TIPKeep the heat at medium so the ground masala fries well without sticking. - simmer · ~10 min
Add water and simmer the gravy.
Pour in the remaining water and bring the curry to a gentle simmer. Cook until the gravy looks slightly glossy and the raw smell is gone.
- simmer · ~6 min
Simmer the eggs in the rassa.
Add the boiled eggs to the gravy and simmer for 5 to 6 minutes so they absorb the flavor.
TIPMake a few light slits on the eggs before adding them if you want the masala to seep in better. - garnish
Garnish with cilantro.
- serve
Serve hot with chapati or rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Lightly slit the boiled eggs before simmering so the rassa seeps into the whites.
- 2Cool the onion-coconut mixture slightly before blending to get a smoother, safer masala paste.
- 3Fry the ground masala until it turns glossy and leaves the sides of the pan; that removes the raw taste.
- 4Keep the gravy on the thinner side, since Anda Rassa is meant to be a flowing curry for rice or bhakri.
- 5If the masala starts catching while frying, splash in a spoon of water instead of adding more oil.
- 6Make the rassa a few hours ahead if possible; the onion, coconut, and spices taste deeper after resting.
Adapt it for your goals.
Spicier
Increase red chili powder or add a hotter Maharashtrian chili for a sharper, more fiery rassa.
low oilLow-oil
Use less oil and add small splashes of water while frying the masala; good if you want a lighter everyday curry.
jain styleJain-style
Skip onion and garlic, use extra tomato, coconut, and ginger for a simplified gravy suited to Jain preferences if eggs are acceptable.
potato and eggPotato-and-egg
Add boiled potato pieces along with the eggs to stretch the curry and make it more filling for family meals.
Why this is on our healthy list.
Protein from Eggs
Boiled eggs make this curry satisfying and help turn the rassa into a more complete, hearty meal.
Aromatic Digestive Spices
Ginger, garlic, cumin, and coriander bring flavour along with traditional digestive-supporting kitchen spices.
No Heavy Cream Needed
Fresh coconut gives body and richness to the gravy, so the curry stays comforting without dairy-heavy additions.
Frequently asked questions
Yes. Lightly pan-frying the boiled eggs in a little oil gives them a firmer surface and adds extra flavour before they go into the rassa.
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