Rassa means curry in Marathi and it always stands for something really spicy and red in color. Now does this scare you already? I hope you don’t get intimidated by this. Maharashtrian Egg Curry is one fiery curry to tickle your spice buds but ofcourse its not meant for weak hearted people! Haha! As always the spice factor is completely dependent on you (the cook), if you like it not very spicy, you can adjust the spice level.
Maharashtrian Egg Curry is something that I learnt to appreciate after a love-hate relationship 5 years back. Every weekend, husband and I used to have lunch with in-laws (before moving to the Netherlands). Growing up, chicken or mutton curries adorned our food table over weekends but coming into a vegetarian family meant, you need to start appreciate egg once in a week as well. I totally disliked the liquidy gravy and the spicy level of it till I had it for few years and started to fall in love with it. Now I make it often whenever I miss those family lunching. Isn’t it strange that things you never thought you would like, is what you start missing after a point?
Maharashtrian Egg Curry
I always pair my egg curry with rice, as I feel it reduces my efforts of making phulka and rice (that’s my laziness talking again), but it tastes great with both. Do give it a try, okay?
Maharashtrian Egg Curry (Anda Rassa)
Spices for the curry paste (called Vatan in Marathi)
Dry Roast all the spices on low to medium heat till nice aroma comes. Take care that it doesnt get burnt at all. This should take around 5 mins.
Once done, transfer it on a plate or bowl and let it cool down for few minutes before blending them into a fine powder. Once cooled down blend it into a fine powder. (this can be even stored for future use for upto 1 month in an air tight container)
In a pan, add 1 tbsp oil, add the chopped onion and saute them till they turn slightly brownish. Add the dry coconut & sesame seeds to this and roast this on a low flame along with the onions.
Add the dry red chilli to this mixture in the pan. In some case you can even add some peanuts and dry roast them as well for extra thickness to the gravy.
Blend all of this into a paste by adding 2 tbsp of water or more if reqd.
Heat the same pan with 1 tbsp of oil. Add the paste made with onion, coconut and fry it on a medium flame till the paste dries up considerably.
At this stage add the turmeric powder, red chilli powder and the spice powder made earlier.
Saute well for 5 to 10 minutes, till oil starts separating (this happens due to sesame and coconut and if peanut is used as well).
Now add the boiled eggs to the gravy and coat them well in the curry. Add a cup of water and bring this to a boil.
Check for seasoning and serve this with chopped coriander leaves with phulkas or rice. I like it with both 🙂