Maharashtrian Anda Rassa; Kolhapuri Delicacy With Eggs

Anda rassa is a egg curry that hails from Maharashtra. Eggs are a terrific complement to any meal because they are high in protein and can be prepared in a variety of ways outside the traditional omelette or scrambled eggs. Egg curry, which includes boiling eggs in a rich sauce or gravy, is one delectable choice. Anda Rassa is a well-liked comfort food in Maharashtra that differs from other egg curry recipes by utilising regional spices and coconut.

A mixture of freshly powdered masalas fried with eggs to produce a divine aroma gives the meal its rich, aromatic flavour. The use of a special paste created with these masalas is the recipe's feature. Overall, Anda Rassa is a delectable and wholesome method to take use of the extraordinary adaptability of eggs. This bright crimson, hot Kolhapuri egg curry will satisfy your appetite for a tasty egg curry with lots of heat and flavour from spices. The Kolhapuri cuisine is renowned for its extremely hot and spicy food due to its extensive use of red chillies. It is extremely spicy, almost smokey hot, and this egg curry recipe is no exception. 

• 4 Eggs hard boiled
• green chilli coriander leaves Chopped and to garnish
• 50 grams coconut Fresh
• 1 green chili
• 1 teaspoon kashmiri chilli powder
• 1 teaspoon red chilli powder
• ½ teaspoon Turmeric powder
• 15 black peppercorns
• 1 teaspoon Cumin
• 1 tablespoon coriander seeds
• 4 cloves
• 1-inch cinnamon stick
• 100 g red onion roughly chopped
• 1 Tomato chopped
• 2 sprigs of curry leaves
• 1 teaspoon garlic
• 10 g coriander leaves
• 2 tablespoon groundnut oil

Method

• Coriander seeds, cumin, black pepper, cinnamon, cloves, and grated coconut are dry roasted in a skillet until aromatic.
• Add the chopped onions and continue roasting for an additional minute or so.
• On medium heat, add the chopped tomatoes and simmer for a few minutes.
• Add a few teaspoons of water to this paste and blend when the masala has had a chance to cool down a bit.
• Now add the prepared paste to the heated groundnut oil in the same pan. Add ground masala and garlic paste.
• Add the salt to taste, followed by the turmeric powder and kashmiri chilli powder. Everything is combined, then it is cooked for a minute.
• To produce a hot gravy, add 1.5 cups of water and bring it to a boil.
• Slice the boiled eggs into halves while the gravy is simmering.
• Add one teaspoon of oil to a different pan and stir it around.
• Put the egg halves in the skillet and season them with salt, red pepper flakes, and coriander.
• The eggs should be cooked for a minute on each side.
• Add these fried boiled eggs to the gravy once it has finished cooking.
• The eggs should be served warm or heated in a serving dish.
• Serve warm with some paratha or bajra roti.