How to make Kolhapuri Anda Sukka -
Kolhapuri food is known for its excellence in taste and this is a fine example of it.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Kolhapuri masala, Eggs (अंडे)
Cuisine : Maharashtrian
Course : Main Course Egg
You can also find more Main Course Egg recipes like Egg Curry with Coconut milk Baked Eggs Omlette Rassa Omelette Curry
Kolhapuri Anda Sukka Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Kolhapuri Anda Sukka Recipe
Kolhapuri masala 1 tablespoon
Eggs hard boiled and peeled 4
Fresh coconut scraped ½ cup + 2 tablespoons
Oil 3 tablespoons
Black peppercorns 2-3
Cloves 2-3
Fennel seeds (saunf) 1 teaspoon
Poppy seeds (khuskhus/posto) 1 teaspoon
Dried red chilli 1
Ginger chopped 1 teaspoon
Garlic chopped 1 teaspoon
Onions finely chopped 2 medium
Turmeric powder 1/4 teaspoon
Tomatoes finely chopped 2 medium
Salt to taste
Fresh coriander leaves chopped 2 tablespoons
Method
Step 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.
Step 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.
Step 3
Add turmeric powder, mix and sauté for a minute. Add tomatoes, sauté and cook on low heat till tomatoes turn soft and pulpy.
Step 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.
Step 5
Add salt and mix well. Add Kolhapuri masala, mix well and cook on low heat for a minute.
Step 6
Halve eggs, add to the pan and stir gently. Cook for 1-2 minutes.
Step 7
Add 1 tablespoon coconut and 1 tablespoon chopped coriander and mix lightly.
Step 8
Serve hot garnished with 1 tablespoon coconut and 1 tablespoon chopped coriander.
Nutrition Info
Calories : 822 Kcal
Carbohydrates : 40.3 gm
Protein : 33.1 gm
Fat : 58.7 gm
Other : Vitamin B12- 3.6mcg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
