I learned how to make this curry from Sanjeev Kapoor’s website. Of course, I modified it a bit to suit my tastes. After all, cooking is creative and one does not have to stick to the original.
So, here is how I made my Kolhapuri Egg Curry.
I used the following ingredients.
8 hard boiled and peeled eggs
10 – 15 cloves of garlic
A half-inch piece of ginger
2 medium sized onions
2 medium sized tomatoes
2 large spoons of scraped coconut (really big spoons)
5 – 6 black peppercorns
5 – 6 cloves
Half a teaspoon of turmeric powder
3 dried chilies (2 short and one long)
- I first chopped the onions and the tomatoes, cleaned the piece of ginger and sliced it, and peeled the garlic cloves.
- I then placed a deep-bottomed pan on fire (I used an ordinary steel pan that has been with me for years), heated some oil, and popped in the peppercorns and cloves.
- When they released an aroma, I added the chopped onions, ginger, and garlic.
- I then added the chilies, turmeric powder, and coconut.
- When the mixture began smelling really good, I added the chopped tomatoes.I kept adding drops of oil every now and then and stirred the contents of the pan till it looked like this.
- I then allowed it to cool and then ground it into a fine paste.
- I added a few more drops of oil to the pan and fried the boiled eggs till they turned slightly brown.
- Next, I took a medium-sized vessel, placed it on the fire, and added the ground masala to it.
- I put some water into the mixie jar, shook the jar a bit, and added that water to the vessel too. I added some more water till I acquired the desired consistently. I wanted the gravy to the neither too thick nor too thin.
- I brought the gravy to a boil and added the eggs to it.
- I added salt to taste and let it simmer for some time before lifting the vessel off the flame.
The result: eight delicious eggs floating in creamy, mildly spiced gravy.
Kolhapur is a picturesque city in Maharashtra. It is famous for its old temples, interesting forts, Kohlapuri slippers, jewelry, and mutton dishes.