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A fiery and aromatic dish from Maharashtra where hard-boiled eggs are coated in a thick, spicy masala made with coconut and classic Kolhapuri spices. It's a quick and flavorful side or main dish, perfect with bhakri or chapati.
For 4 servings
Prepare the Eggs
Make the Kolhapuri Masala Paste
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A fiery and aromatic dish from Maharashtra where hard-boiled eggs are coated in a thick, spicy masala made with coconut and classic Kolhapuri spices. It's a quick and flavorful side or main dish, perfect with bhakri or chapati.
This maharashtrian recipe takes 40 minutes to prepare and yields 4 servings. At 315.3 calories per serving with 14.59g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
Cook the Masala Base
Fry the Eggs and Serve
Replace eggs with paneer cubes, boiled potatoes, or mushrooms for a delicious vegetarian version. Sauté them lightly before adding to the masala.
For a semi-gravy version, add 1/2 cup of hot water or thin coconut milk after the masala is cooked and simmer for a few minutes before adding the eggs.
For a quicker preparation, use 3-4 tablespoons of store-bought Kolhapuri masala powder instead of grinding your own spices.
Eggs are a complete protein source, providing all essential amino acids necessary for muscle repair, growth, and overall body function.
The blend of spices like red chilies, black pepper, and cinnamon contains compounds like capsaicin and piperine, which can temporarily boost metabolism and aid in digestion.
Spices like turmeric, ginger, and garlic are renowned for their anti-inflammatory and antioxidant properties, which help combat oxidative stress and support overall health.
One serving of Kolhapuri Egg Fry (approximately 2 eggs with masala) contains around 280-320 calories, depending on the amount of oil and coconut used.
It can be part of a healthy diet in moderation. It's an excellent source of protein from eggs, and the spices offer anti-inflammatory benefits. However, it can be high in fat due to the oil and coconut, so portion control is recommended.
Absolutely. To reduce the heat, use fewer dried red chilies, especially the spicier varieties. Using only Byadgi or Kashmiri chilies will provide a rich color with minimal heat. You can also deseed the chilies before roasting.
It pairs best with traditional Maharashtrian breads like Jowar Bhakri or Bajra Bhakri. It also goes well with chapati, roti, or as a flavorful side dish with a simple dal and rice meal.
Yes, you can use fresh grated coconut. You will need to roast it on low heat for a longer time until it becomes completely dry and light brown before grinding. The flavor profile will be slightly different but equally delicious.
You can store leftover Kolhapuri Egg Fry in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving.