Maharashtrian Style Anda Rassa (Egg Curry) Recipe
How to make Maharashtrian Style Anda Rassa (Egg Curry)
This dish gets its rich, aromatic flavour from a blend of freshly ground masalas, which are cooked with eggs to create a heavenly aroma. The highlight of the recipe is the use of a unique paste made with these masalas.
- Total Cook Time 30 mins
- Prep Time 15 mins
- Cook Time 15 mins
- Recipe Servings2
Ingredients of Maharashtrian Style Anda Rassa (Egg Curry)
- 4-5 Eggs
- 1 tsp Turmeric
- 1 tsp Chilli powder
- 1 tsp Coriander powder
- 1 tsp Cumin seeds
- 1 tsp Sesame seeds
- 1 Mace
- 2 Cardamoms
- 2 Onions
- 1 cup Grated coconut
- 5-6 tbsp Oil
- to taste Salt
- Coriander leaves, for garnishing
How to Make Maharashtrian Style Anda Rassa (Egg Curry)HideShow Media
First, we need to boil the eggs. To make the masala paste, add 1 tbsp oil to a pan and heat over low flame. Add a cinnamon stick or powder, sesame seeds, coriander seeds, cumin seeds, cloves, mace, and cardamom. Saute till it releases an aroma.
Now add sliced onions, ginger, garlic, and a pinch of salt. Saute it till it changes colour. Add dry grated coconut and stir till it gets a beautiful golden colour.
Turn off the flame and add sesame seeds. Once the masala is cooked. Grind it in a blender and make a thick paste of it.
To prepare anda rassa, heat oil in a pan and add turmeric and red chilli powder. Now add the pre-made paste to the pan.
Mix well and sprinkle salt as per your taste. When the masala releases oil, consider it cooked.
Add the boiled eggs to the masala and mix well. You can also use fried boiled eggs. Pout in some hot water. Make sure it's not too much as the curry should be a little thick.
Cover the lid and let it cook on medium heat for 5-10 minutes. Once cooked just give the egg curry a good mix. You can garnish it with fresh coriander or curry leaves.