Anda Rassa / Maharashtrian Egg Curry


Anda rassa or maharashtrian egg curry

Serving for – 2


maharashtrian egg curry recipe

Eggs – 4 (Hard Boiled)
Paprika – 1/2 tsp
Turmeric powder – 1/4 tsp
Oil – 3 tbsp
Salt to taste

Spices to dry roast and grind

Coriander seeds – 2 tbsp
Cumin seeds – 1 tsp
Dried red chilies – 5
Cloves – 4
Black peppercorns – 10-12
Bay leaves – 2
Cinnamon stick – 1 inch piece
Green cardamom – 2

To make puree

Onion (big) – 1 (sliced)
Dry grated coconut – 3 tbsp
Sesame seeds – 1 tbsp
Cloves of garlic – 3
Ginger – 1 inch piece
Some cilantro


Masala preparation

homemade garam masala for egg curry

  • Dry roast all spice on low heat till nice aroma starts to come out. It will take around 5 minutes. Once the spices cool down, add in to blender and make a fine powder. Keep it aside.
egg curry in marathi
  • Now, dry roast coconut and sesame seeds till slight brown color. Keep them aside.
  • Heat 1 tbsp oil in a pan. Add sliced onion and saute till nice brown color. Let it cool down a little bit. Add in this to blender along with roasted coconut, sesame seeds, ginger, garlic and cilantro. Make a smooth puree by adding 1/2 cup of water.

Making the curry

  • Heat 3 tbsp oil in a pan. Apply some turmeric on eggs and fry them till slight golden color. Remove them from oil and place on paper towel.
  • In the same oil, add ground onion-coconut paste and cook till moisture evaporates. It will take around 3-4 minutes. Add in ground spice powder, paprika, turmeric powder and salt to taste. Saute till oil starts to separate from spices.
  • Add in 3 cups of water and bring the curry to boil. It will take around 5-6 minutes. Add in eggs and reduce the heat. Let the curry simmer on low heat for about 5 minutes.
  • Serve hot with any Indian bread or plain rice.