Maharashtrian Egg Curry / Anda Rassa

Serving for - 2

Ingredients

Eggs - 4 (Hard Boiled)

Paprika - 1/2 tsp

Turmeric powder - 1/4 tsp

Oil - 3 tbsp

Salt to taste

Spices to dry roast and grind

Coriander seeds - 2 tbsp

Cumin seeds - 1 tsp

Dried red chilies - 5

Cloves - 4

Black peppercorns - 10-12

Bay leaves - 2

Cinnamon stick - 1 inch piece

Green cardamom - 2

To make puree

Onion (big) - 1 (sliced)

Dry grated coconut - 3 tbsp

Sesame seeds - 1 tbsp

Cloves of garlic - 3

Ginger - 1 inch piece

Some cilantro

Procedure

Masala preparation

• Dry roast all spice on low heat till nice aroma starts to come out. It will take around 5 minutes. Once the spices cool down, add in to blender and make a fine powder. Keep it aside.
• Now, dry roast coconut and sesame seeds till slight brown color. Keep them aside.
• Heat 1 tbsp oil in a pan. Add sliced onion and saute till nice brown color. Let it cool down a little bit. Add in this to blender along with roasted coconut, sesame seeds, ginger, garlic and cilantro. Make a smooth puree by adding 1/2 cup of water.

Making the curry

• Heat 3 tbsp oil in a pan. Apply some turmeric on eggs and fry them till slight golden color. Remove them from oil and place on paper towel. In the same oil, add ground onion-coconut paste and cook till moisture evaporates. It will take around 3-4 minutes. Add in ground spice powder, paprika, turmeric powder and salt to taste. Saute till oil starts to separate from spices.
• Add in 3 cups of water and bring the curry to boil. It will take around 5-6 minutes. Add in eggs and reduce the heat. Let the curry simmer on low heat for about 5 minutes. Serve hot with any Indian bread or plain rice.