Kolhapuri Egg Fry

Name: Kolhapuri Egg Fry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 6 pcs egg (hard-boiled and peeled); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 3 tbsp dry coconut (grated); 1 tsp sesame seeds; 1 tsp coriander seeds; 0.5 tsp cumin seeds; 5 pcs black peppercorns; 3 pcs cloves; 1 inch cinnamon; 2 pcs green cardamom; 4 pcs dried red chili; 6 pcs garlic (cloves); 1 inch ginger (roughly chopped); 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 pinch garam masala; 0.5 tsp mustard seeds; 8 pcs curry leaves; 2 tbsp oil; 0.75 cup water (for grinding and adjusting consistency); 0.5 tsp salt; 2 tbsp coriander leaves (chopped)

RATING

4.5/5(68)

TASTE SCORE

8/10

A fiery Maharashtrian egg dish with boiled eggs simmered in a roasted coconut and spice masala. It has bold Kolhapuri heat, a rich onion-tomato base, and just enough gravy to scoop up with roti or pav.

PREP

20m

COOK

30m

SERVES

1 KATORI

248 cal

SERVINGS

METHOD · 8 STEPS

boil · ~15 min
Boil and prep the eggs.
1.Place the eggs in a pan, cover with water, and bring to a boil.
2.Cook until hard-boiled, about 10 minutes.
3.Cool, peel, and make 2 to 3 light slits on each egg.
TIPThe slits help the eggs soak up the masala without breaking apart.
roast · ~5 min
Roast the Kolhapuri masala ingredients.
1.Heat a dry pan on low heat.
2.Roast dry coconut, sesame seeds, coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon, green cardamom, and dried red chili until fragrant.
3.Take them off the heat and let them cool slightly.
TIPKeep the heat low so the coconut turns aromatic and not bitter.
mix · ~2 min
Grind the masala.
Blend the roasted ingredients with garlic, ginger, and a little water to make a smooth, thick paste.
saute · ~10 min
Cook the onion base.
1.Heat oil in a pan over medium heat.
2.Add mustard seeds and let them crackle.
3.Add curry leaves and chopped onion, then cook until lightly golden.
4.Add chopped tomato and cook until soft and pulpy.
saute · ~8 min
Cook the masala.
1.Add the ground masala paste to the pan and mix well.
2.Add turmeric powder, red chili powder, garam masala, and salt.
3.Cook on medium-low heat until the masala thickens and the oil starts to show at the edges.
TIPStir often once the paste thickens so the spices do not catch at the bottom.
simmer · ~7 min
Add the eggs and finish the fry.
Add the boiled eggs and the remaining water. Coat the eggs well in the masala and simmer for 5 to 7 minutes until the gravy turns thick and clings to the eggs.
garnish
Garnish with coriander leaves.
serve
Serve hot with roti, bhakri, or pav.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Make only shallow slits in the boiled eggs so they absorb masala without splitting in the pan.
2
Roast the dry coconut on low heat until lightly golden; dark browning will make the Kolhapuri masala bitter.
3
Cool the roasted spices before grinding, or the paste can turn greasy instead of smooth.
4
Cook the onion-tomato base until the tomatoes lose their raw smell, or the gravy will taste sharp.
5
Stop adding water once the masala just coats the eggs; this dish tastes best with a clingy, thick gravy.
6
If making ahead, keep the masala and eggs separate and simmer together just before serving for better texture.
7
Leftovers deepen in flavour by the next day; reheat gently with a splash of water so the masala loosens.