Kolhapuri Egg Curry
De Arbol (Capsicum Annuum) means tree like in Spanish. The plant has thick, upright, woody stems and the chile itself is narrow, curved and bright red in color. Believed to be closely related to the pequin, the De Arbol is thin fleshed, with tannic, smoky, grassy flavor and searing heat. This chile has a heat range of 7.5 on the heat scale of 1-10. De Arbol Chiles are comparable to a Cayenne Pepper. Scoville heat units 15,000 to 30,000.
Suggested Use:
De Arbol is a hot chile and a staple in Southwest kitchens. Add some heat to your next salsa or Mexican dish. Be adventurous and add them to your next stew or chili along with the other spices. Add some heat to your next salsa or Mexican dish.
Serves: 3
Ingredients
For Kolhapuri Masala:
1 onion – chopped
1 tomato – chopped
½ tbsp ginger-garlic paste
1 green chile
2 dry red chiles
¼ cup chopped coconut
½ tsp garam masala
¼ tsp turmeric powder
1 tsp poppy seeds/ khus khus
½ tsp black peppercorns
Salt to taste
1 tsp mustard seeds
For Curry:
4 eggs – hard boiled, shell removed and make slits
1 cup water
Chopped coriander leaves – 1 tbsp
Salt to taste
Instructions
Heat 1 tbsp oil in a pan or kadhai. Temper mustard seeds, peppercorns, khus khus and dry chiles. Saute a while.
Add chopped onion and green chile. Cook for a minute. Add chopped tomatoes and stir well. Now, add ginger-garlic paste and saute a while.
Add chopped coconut, turmeric powder and garam masala. Stir well everything and cook for 5 minutes. Remove from the heat and allow to cool.
Blend the mixture in a mixer grinder or food processor to smooth paste. Add 1 or 2 tbsp water. Heat 2 tbsp oil in the same pan.
Fry eggs and add ground masala paste. Adjust salt and add water. Mix well everything and cook for 10-15 minutes. Garnish with chopped coriander and serve hot with rice or roti.
From joepreetskitchen.com