TH asked me to add some kolhapuri recipes in my blog, as I didn't have one and he suggested to try this one from sanjeev kapoor's site. As per his advice, I tried this recipe for our lunch on last sunday. I halved the recipe and served it with hot pulao.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Eggs - 2 nos, hard boiled and peeled
Oil - 2 tablespoons
Cloves - 4-5 nos
Black Peppercorns - 6 nos
Onion - 1 no, cubed
Ginger - 1 inch length piece, finely chopped
Garlic - 3 cloves, finely chopped
Dry Red chillies - 3 nos
Turmeric powder - 1/4 teaspoon
Poppy seeds / khuskhus - 1 teaspoon
Coconut - 2 tablespoons, grated
Tomato - 2 no, small size, cubed
Salt - to taste
Water - 1 cup
1) Hard boil eggs. Meanwhile, chop onion, ginger, garlic and tomato.
2) Heat 2 teaspoons of oil in a pan / kadai. When it is hot, add crushed cloves and peppercorn.
3) Add onion and saute till it becomes soft.
5) Add dry red chillies, turmeric powder, poppy seeds and coconut. Saute for 2 minutes.
7) Allow this mixture to cool and grind to a smooth paste. If required add a very little water.
9) Heat the pan and add remaining oil. If required, saute the eggs and once done, transfer to a plate. I didn't do this step.
10) Add the ground masala paste to the pan carefully. Add a cup of water. Mix well and let it boil once.
12) Cover the pan and simmer it in low flame for few minutes. You can also cook till the consistency you required.
13) Serve hot. Enjoy it with pulao or roti.
1) Crush or break the head part of the cloves before adding it to the oil. Otherwise, it tend to splutter and harsh your hands.
2) Adjust the water quantity as per the consistency you required.