From Amma's Dairy comes yet another gravy for today, with eggs as the main feature. Now the name given to the recipe is Kolhapuri, while I have no clue as to why this is called Egg Kolhapuri, I simply wanted to follow what the recipe said. I am always on the look out for some good egg gravies as it comes very handy when I quickly have to make the dinner.
Anyway most egg gravies become eggy towards the end, so I normally reserve some gravy for me and add the boiled eggs in the end. That way everybody gets their dinner served!
Exams start for the boys tomorrow and it's been a hectic weekend trying to get them sit in one place. I wonder why they need to have so many assessment papers. It's more of an assessment for us than them.
I know I can go on, however let me leave you with a delicious side dish for Chapati. Though technically we are in February, I wanted to post this on Friday, so tagging this as CCC, week 5.
For the Spice Masala powder
Whole Peppercorn - 1 tsp
Clove - 4
Poppy Seeds / Gasa Gasa - 1 tbsp
Dry roast the above and powder when cooled.
Then roast 1 cup coconut and cool, powder, keep it aside.
For the Gravy
Oil - 2 tsp
Red Chilies - 2 -3 nos
Onions - 1 medium
Turmeric powder a pinch
Garlic, minced - 2 -3 cloves
Red Chili powder - 1 tsp
Tomatoes - 2 medium
Salt to taste
How to make Egg Kolhapuri
Hard boil the eggs and after shelling, keep it aside.
Dry roast the spice powders, coconut and keep it aside after grinding it to a powder.
In a kadai, heat oil, add dry red chilies, curry leaves, saute. Then add finely chopped onions, minced garlic. Saute till the onions turn colour.
Then add the finely chopped tomatoes, red chili powder, salt. Simmer till the tomatoes turn mushy.
Now add the ground masala powder, combine well. After 5 - 7 mins, add water and bring to boil.
When the gravy turns thick, add boiled eggs and garnish with coriander leaves.
Serve with rotis
This goes for the January Week 5, Cooking from Cookbook Challenge