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We hope you got benefit from reading it, now let’s go back to kolhapuri egg curry (anda rassa) recipe. You can have kolhapuri egg curry (anda rassa) using 32 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Kolhapuri egg curry (Anda Rassa):

1. Take 4 eggs, hard boiled
2. Take 1 potato, boiled(optional)
3. Provide 2 tsp goda masala
4. Take 1/2 tsp chilli powder
5. Take 1/2 tsp turmeric powder
6. Provide 1 onion
7. Prepare 1 tsp chopped ginger
8. Get 1 tsp chopped garlic
9. You need 1 tsp tamarind pulp
10. Take 2 tsp tomato paste(optional)
11. Take 1/2 cup grated coconut
12. Prepare as per taste Salt
13. Take as required coriander leaves
14. Prepare 2 tbsp oil
15. Use For Goda masala:
16. Use 4 tbsp coriander seeds
17. You need 3 tbsp desiccated coconut
18. You need 3 tbsp sesame seeds
19. Prepare 1 tbsp cumin seeds
20. Prepare 1 tsp caraway seeds
21. Prepare 1 tbsp stone flower
22. Get 2 tsp poppy seeds
23. You need 3 red dry chilli
24. Use 1 tsp nigella seeds
25. Get 1/2 tsp black pepper
26. Get 12 cloves
27. You need 3 inches long cinnamon stick
28. Get 2 black cardamoms, husk discarded
29. Use 4 green cardamoms
30. You need 4 bay leaves
31. Prepare 2 star anise
32. Provide 1 tsp oil

Steps to make Kolhapuri egg curry (Anda Rassa):

1. For making goda masala heat up 1 tsp oil, roast coriander seeds, cumin, caraway seeds, cloves,poppy seeds, niger seeds, bay leaves, cardamoms, stone flowers, and star anise. Keep aside.
2. Dry roast desiccated coconut, dry red chilli and sesame seeds
3. Mix these ingredients and make a fine powder, goda masala is ready.
4. Dry roast grated coconut, mix it with goda masala, ginger, garlic and tamarind pulp along with little water, ground to a paste.
5. Heat up oil, add finely chopped onion fry for 3-4 minutes.
6. Add turmeric, chilli powder and little water.
7. Add tomato paste, if using. Fry for a minute.
8. Add ground masala and salt. Cover and cook till oil separates. Add boiling water to make gravy, let it simmer.
9. Remove the egg shells, slit them, not too deep. You can fry them in a tsp of oil before adding to the gravy.
10. Peel and slightly mash the potato and add it in the gravy. (optional)
11. Simmer and adjust the consistency. Garnish with coriander leaves and serve with Maharashtrian vade, bhakri, chapati or rice.

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