|Coriander Seeds||1 teaspoon|
|Poppy Seeds||1 teaspoon|
|Sesame Seeds||1 teaspoon|
|Grated Coconut||2 teaspoon|
|Cumin Seeds||1 teaspoon|
|Cinnamon Stick||1 Piece|
|Salt||As per taste|
|Oil||As per requirement|
|Corainder Leaves||For garnish|
|Turmeric Powder||1/4 teaspoon|
|Red Chilly Powder||1/4 teaspoon|
Kolhapuri Egg Curry:
Boil 8 Eggs
Now it’s time to prepare kolhapuri masala.
For Kolhapuri Masala:
Take 1 teaspoon poppy seed
1 teaspoon cumin seeds (jeera)
1 teaspoon coriander seeds (dhaniya)
1 teaspoon sesame seeds (til)
2 teaspoon grated coconut
3-4 Dry chilies
Piece of cinnamon
Half bay leaf
Roast all ingredients and grind it to a masala. If require add little water and grind it to a smooth paste.
For Kolhapuri Curry:
Heat oil in a pan.
Add 1/4 teaspoon cumin seeds.
Once cumin seeds crack add chopped onions and fry till onion becomes soft light brown in color.
Now add chopped tomatoes and cook till tomatoes become soft.
Now add ginger-garlic paste and stir.
Once turmeric powder and salt.
Now put grinded masala to it and mix.
Add water, stir and let it cook.
By the mean time heat 1 tablespoon oil in other pan put 1/4 teaspoon turmeric powder, 1/4 teaspoon red chilly powder.
Add boiled eggs and just fry it for 1 min from all the sides just to give a different color to egg.
Switch off the flame and add eggs to the curry and let it cook for more 5-10 mins on medium flame.
Kolhapuri Egg Curry is ready to be served. Serve it with rice or chapaties.