Hard boiled eggs cooked in spicy onion tomato masala. A Kolhapuri special recipe.

KOLHAPURI ANDA SUKKA

Ingredients

1 tablespoon Kolhapuri masala
4 eggs (anda), hard boiled and peeled
½ cup + 2 tablespoons scraped fresh coconut
3 tablespoons oil
2-3 black peppercorns
2-3 cloves
1 teaspoon fennel seeds
1 teaspoon poppy seeds
1 dried red chilli
1 teaspoon chopped ginger
1 teaspoon chopped garlic
2 medium onions, finely chopped
¼ teaspoon turmeric powder
2 medium tomatoes, finely chopped
Salt to taste
2 tablespoons chopped fresh coriander leaves

Method

1. Heat 1 tablespoon oil in a non-stick pan. Add peppercorns,
cloves, fennel seeds, poppy seeds, red chilli and roast for a
minute. Add ½ cup coconut and roast till coconut turns light
brown. Switch off heat and set aside.
2. Heat remaining oil in a non-stick pan. Add ginger and garlic
and sauté till garlic turns pink. Add onion, mix and sauté on
high heat till golden.
3. Add turmeric powder, mix and sauté for a minute. Add
tomatoes, sauté and cook on low heat till tomatoes turn soft
and pulpy.
4. Grind together the roasted spices and coconut with some
water to a coarse paste. Add to the pan, mix well and cook for
a minute.
5. Add salt and mix well. Add Kolhapuri masala, mix well and
cook on low heat for a minute.
6. Halve eggs, add to the pan and stir gently. Cook for 1-2
minutes.
7. Add 1 tablespoon coconut and 1 tablespoon chopped
coriander and mix lightly.
8. Serve hot garnished with 1 tablespoon coconut and 1
tablespoon chopped coriander.


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