Egg Curry recipe | Maharashtrian Anda Rassa | Egg Curry recipe for Rice, Roti

Maharashtrian style Egg Curry recipe with detailed step-by-step pictures. The use of freshly ground masala paste is the highlight of this egg curry. Try this rustic, authentic, and flavorful egg curry recipe.

As a kid, I loved eggs in all forms. Be it fried egg, omelet, boiled egg with salt and lots of pepper, scrambled eggs/bhurji, egg curry. I’d eat eggs every day. Reminds me of the ad, “Sunday ho ya Monday roz khao ande” which translates to “Be it Sunday or Monday, eat eggs every day“

Indian egg curry recipe has many variations. A common dish my mom used to make with boiled eggs was Onion Egg curry. It is a South Indian-style egg curry made with lots of onions. It pairs well with hot steamed rice and sambar. There are dozens of different ways eggs are cooked, which make the dish tasty.

During my college days in Pune, I got introduced to Maharashtrian-style egg curry. In the mess, egg curry was served every Wednesday. The taste and color of the gravy were completely new to me. It was spicy with bursts of flavors. The best part, it can be enjoyed as a side dish with chapati, roti, or rice. My mouth waters even now just thinking about the mess food. In fact, the mess is one of the reasons I love vegetable dishes such as Bharli Vanji, Akkha Masoor bhaji, Guvar chi bhaji, Dhobli mirchi, Dodka Bhaji, Shepu Bhaji, etc

Being brought up in Maharastra, the local cuisine is one of my favorites. Maharashtrian food is known for its spicy, delicious, aromatic dishes that are packed with flavors. What makes Maharashtrian food special? It is the style of preparation by using coconut and specific local spices. Egg Curry is one of them.

Maharashtrian Egg Curry recipe

Maharashtrian Egg curry, traditionally also known as Anda Rassa. Anda translates to Egg and Rassa to the gravy.

This Egg curry is a spicy, flavorful, and fragrant egg curry made with freshly ground onion and dry coconut-based masala paste. In Marathi, it is called Kanda Khobra Vatan which makes it different from other egg curry recipes.

This multi-purpose masala gravy can be used to make different Vegetarian dishes, Legumes (chickpeas, black-eyed peas, whole green moong, matki), and Chicken curry as well. The masala paste makes any dish Finger Licking Good. While eating the masala coats the fingers. So, I literally lick my fingers and I do not feel embarrassed about it. LOL!

Maharashtrian cuisine has different styles of preparation – Konkani, Saoji, Kholapuri. The spice level of the dishes varies from mild to spicy depending on the region and family preference. The Egg Curry recipe I’m sharing today is a basic Maharashtrian style.

Usually, in Maharashtrian cooking, the masala paste used as the base is cooked twice. First, the ingredients are roasted in little oil till golden color, and aromatic. It is then ground to a smooth paste and cooked in oil to result in a perfect curry.

Maharashtrian curries are known for their bright red color and oil floating on the top (also called “Tarri”)

Kanda Khobra Vatan / Onion and Dry Coconut masala

The main ingredient in this Egg Curry recipe is roasted onion and dry coconut masala. This masala is flavorful and aromatic as it is made with many whole spices. There is a possibility that a few of the whole spices mentioned in the recipe may not be available in your spice cabinet.

You can make this masala in advance and store it in an air-tight container. Also, can make it in bulk and freeze it for more than a month. To use it, just thaw, saute the masala in the oil and add veggies or meat and cook till done.

The masala forms the base for many authentic Maharashtrian curries. With this masala, you can make quick and delicious veg or non-veg curry on hectic weekdays.

The Maharashtrian Egg Curry recipe is divided into 3 steps:

1. Boiling the eggs.

2. Making the masala paste.

3. Making the Egg Curry.

Reasons to try

Easy and Simple to make yet flavorful.

Quick meal fix for lunch or dinner.

Can be made in under 30 minutes.

Perfect meal for the entire family.

Perfect accompaniment with both rice and rotis.

How To Make Perfect Hard Boiled Eggs?

I know boiling eggs is basic and does not a recipe. But, I would like to mention a few do’s and dont’s to get perfect hard-boiled eggs. I boil the eggs in a pot over the stovetop.

Take eggs in a pot. Fill the pot halfway with water, or till the eggs are submerged. Bring water to a boil. Turn the flame to low and cook for 10-12 minutes. Turn off the flame and let the eggs sit in it till the temperature comes down.

If in a hurry, discard the hot water and add fresh water. Once the temperature comes down, you can easily peel the eggs.

Do not add eggs to the hot water. There are chances that the eggs can crack due to the shock of high temperature.

Ingredients to make Egg Curry

Eggs: Use either free-range eggs or organic eggs. The egg curry is made with hard-boiled eggs.

To make masala paste:

Onion & Dry Coconut: Both are key ingredients to make the base masala paste. Coconut adds a nutty taste and also increases the volume of the gravy.

Ginger and Garlic: Indian curries are incomplete without these two as they make the curry flavorful.

Whole Spices: Cloves, cinnamon, mace (javitri), green cardamom, black peppercorns, stone flower (dagad phool), and coriander seeds.

Other Ingredients: Sesame seeds, Cumin seeds, Coriander leaves.

Coriander leaves: It is a key ingredient in Indian cooking, mainly for garnishing. But in Maharashtrian cuisine, it is used in making masala paste/vatan or added in the tempering. Use stems too, it adds flavor and taste too.

To make the Egg Curry:

Oil, Turmeric powder, Red chili powder, and Coriander leaves.

If you can not handle too much heat, replace red chili powder with Kashmiri red chili powder. It adds a vibrant red color without making the gravy spicy.

How to make Maharashtrian Egg Curry

Step 1: Boil the eggs

Hard-boil the eggs by following the instructions mentioned above and keep them aside.

Step 2: Make the paste

1. Heat 1 tbspn oil in a pan over low flame. When warm, add coriander seeds, cumin seeds, cloves, cinnamon, mace, green cardamom, and stone flower. Saute till aromatic.

2. Next, add sliced onions, ginger, garlic, and a pinch of salt.

3. On medium flame, saute till it starts to change color.

4. Add grated dry coconut and continuously stir till it turns a light golden color.

5 & 6. Turn the flame to low, add sesame seeds and let them pop.

7. Switch off the flame and remove it in a bowl. Let it cool down completely.

8. Take it in a mixie jar and add coriander leaves. Grind it to a smooth paste by adding little water. Keep it aside.

Step 3: Make the Egg Curry

9. Heat oil in the same pan. Keep the flame low and add turmeric powder and red chili powder. Give a good mix.

10 & 11. Add the ground onion and coconut paste. Mix well.

12. Add salt to taste and mix well.

13 & 14. Saute on medium flame until it starts to release oil on the sides.

15 & 16. Add the boiled eggs (cut them into half or you can make lengthwise slits on the eggs). Saute for 1-2 minutes with the masala so that eggs get well coated with the masala.

17 & 18. Add hot water according to the preferred consistency. Mix well and let the curry come to a boil. For thin gravy, add more water.

19. Cover the pan and simmer on low flame for 5-10 minutes.

20. Open the lid and give a good mix.

Maharashtrian Egg Curry is ready. Serve with rice or any flatbread.

What do you eat with Maharashtrian Egg Curry?

Traditionally this curry is served with bhakri (made with jowar or rice flour) along with onion rings and lemon wedge on the sides.

You can also relish this best anda curry as a side dish with phulka, plain parathas, and chapati. As the gravy has coconut, it also tastes great with steamed rice or basmati rice or bagara rice or vegetable pulao.

Variations

You can fry the eggs and add them to the curry. Add little oil to a pan. On medium flame, add a pinch of turmeric powder and red chili powder. Add boiled eggs to the pan and fry for 1-2 minutes by continuously turning the eggs so that they fry evenly from all sides.

As mentioned above the same recipe can be used to make veg, legumes/beans, and non-veg too.

Vegetables like potatoes, cauliflower, peas, brinjal, capsicum, or paneer. The flavors of aromatic ground paste get infused into veggies and make it absolutely delicious.

After cooking the ground masala, add the veggie of your choice, saute for a min or two, add hot water and cook till the veggie is completely cooked.

The above process can be followed for chicken too.

For beans like chickpeas, black-eyed peas, matki, there are two ways.

1) Cook the soaked beans, add to the masala and simmer for 10-15mins.

2) Add soaked beans to the masala and pressure cook till beans are cooked.

To turn this anda masala curry to Restaurant-style, add 8-10 cashew nuts and tomatoes while grinding the roasted onion-coconut masala. Cook this masala well, till oil separates.

Add cream at the end.

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