A treat for eggetarians and non-vegetarians alike, Anda Rassa Masala is the go to for millions across Maharashtra. With Prakash Anda Rassa Masala you get the authentic Maharashtrian flavours to this egg preparation. Usually enjoyed with pav (bread), you can also savour preperation with phulkas or chapatis.
4-5 boiled eggs (cut into haves), half tsp cumin, half bowl oil (40ml), 2 sliced onions, half bowl shredded dry coconut (approx. 30g), 1 tsp poppy seeds, 1 chopped tomato, 8-10 garlic cloves, half inch ginger, entire packet Prakash Kolhapuri Egg curry masala 4 cup (800ml) water, salt to taste, fresh coriander leaves and lemon for garnishing.
Method of Preparation for paste:
Roast coconut, onion, poppy seeds till golden brown and grind it fine with garlic-ginger. (Note: No additional chilli, turmeric and coriander powder needed.)
Method for preparation of Egg Curry:
1. Take oil in vessel and heat it. Add cumin, chopped tomatoes and previously prepared paste, and cool till oil separates.
2. dd entire packet of Prakash Kolapuri Egg Curry Masala and cook for 1 min.
3. Add boiled eggs to this paste and cook for 2 mins. Add 4 cups (80ml) water and cook for 10 min. Garnish with coriander leaves and lemon.