Wednesday, June 20, 2012

Kolhapuri Egg Masala




Over the last one week, me and my hubby have been spending a considerable amount of time covering the seasons of The Tudors on Netflix. Must I say, it's an amazing watch and quite addictive too. The story about Henry VIII and his realm are so rife with atrocities, decapitation and adulteries that you never have a moment of dullness. Though my husband says that the actual Henry VIII was more forbidding in disposition than the one portrayed in the serial, I find the portrayal no short of brutalities. Imagine what the actual Henry would have been!! It's interesting to know that during his reign some 72,000 people were sentenced to death.

 

 
As regards the recipe, the credit of it goes to my new Marathi friend who painstakingly makes effort to pamper me with Maharashtrian delicacies and I keep noting them down to share them here.
For more recipes on eggs, please click the links below:

Egg Kosha
Egg Sandwich
Egg Drop Curry
Mexican Egg
Egg Devil Curry
 




Ingredients:                                 Cooking time: 30 minutes
ü  8 eggs (hard boiled and peeled)
ü  1 tsp poppy seeds
ü  1 tsp sesame seeds
ü  10 black peppercorns
ü  1 tsp fennel seeds
ü  8 cloves
ü  1 onion (chopped)
ü  1 medium size tomato (chopped)
ü  3-4 dry red chillies
ü  1 cup grated coconut
ü  1 tsp chopped ginger
ü  1 tsp chopped garlic
ü  1 tsp turmeric powder
ü  Salt to taste
ü  1 tsp kashmiri red mirch
ü  1/2 tsp garam masala powder
ü  1/2 tsp black mustard seeds
ü  White oil for cooking
Method:
1) Heat 1 tbsp oil in a skillet. When oil turns smoking hot, add sesame seeds, poppy seeds, fennel seeds, peppercorns, dry red chillies and cloves. Allow them to sputter.
2) Add ginger and garlic. Brown them a bit. Add onion and fry till onion becomes brown in color. Add tomatoes and fry them till soft.
3) Next add grated coconut. Again stir fry till coconut browns in color.
4) Switch off the flame and let the mixture cool down a bit before grinding into smooth paste.
5) Meanwhile, slice the eggs into halves. Shallow fry them in hot oil. Keep aside.
6) Into the same oil that has been used for frying the eggs, toss in black mustard seeds and allow them to crackle. Add the masala paste diluted in 1/2 cup of water. Add kashmiri red mirch, turmeric powder and salt. Bring the gravy to a boil.
7) Slide in the fried eggs. Sprinkle garam masala powder on top. Cook covered for 2 minutes.
8) Garnish with coriander leaves and serve hot with steaming rice.




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