Name: Maharashtrian Anda Bhurji Rassa
Prep time: 15 min
Cook time: 25 min
Total time: 55 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2½ Egg, whisked in a bowl; 1 Onion, half chopped for bhurji, half roughly chopped for paste; ⅛ cup Dried Coconut, kopra, grated or sliced; 4 clove Garlic; ½ inch Ginger; ½ Tomato, finely chopped; 1 tbsp Kanda Lasun Masala, Maharashtrian onion-garlic spice blend (crucial); ¼ tsp Ground Turmeric; ½ tsp Ground Coriander; 2 tbsp Cooking Oil, divided (some for bhurji, rest for rassa); 1¼ cup Water, hot; ¾ tsp Salt, to taste; 1½ tbsp Coriander Leaves, chopped

55 mintotal

40 min hands-on15 min hands-off

Prep 15 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: Spicy

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Method

Prepare the Vatan (Paste): In a small pan, dry roast the dry coconut, the roughly chopped portion of the onion, ginger, and garlic until they are deeply browned and charred slightly. Blend this roasted mixture with a little water into a smooth paste. Set aside.
Make the Bhurji: Heat a portion of the oil in a pan. Add the finely chopped portion of the onion and sauté until pink. Pour in the whisked eggs, add a pinch of salt and turmeric. Scramble quickly on high heat until fully cooked. Set the dry bhurji aside.
Make the Rassa (Gravy): Heat the remaining oil in a deep kadhai. (Authentic rassa requires extra oil for the 'Tarri' or floating spice oil).
Add the prepared Vatan (coconut-onion paste). Fry on medium heat for 4-5 minutes until it shrinks and the oil oozes out heavily.
4–5 min
Add chopped tomatoes, Kanda Lasun Masala, remaining turmeric, and coriander powder. Cook until tomatoes melt into the dark masala.
Pour in the measured hot water. Bring the gravy to a rapid boil. You will see a beautiful red oil layer form on top.
Add salt to taste. Let the rassa simmer vigorously for 5 minutes.
5 min
Drop the prepared egg bhurji into the boiling rassa. Lower the heat and simmer for just 3-4 minutes so the eggs absorb the spicy broth without turning rubbery.
3–4 min
Garnish heavily with fresh coriander. Serve piping hot.

How to tell it's done

Soft, spongy shreds of egg floating in a fiery red, watery, and intensely spicy coconut-based broth.

Getting it right

Tip

Kanda Lasun Masala (onion-garlic spice blend) is the defining ingredient of Maharashtrian street food. If unavailable, use a mix of spicy red chilli powder and generic garam masala, though the authentic smoky punch will be missing.

What to serve it with

Best eaten street-style: served with extremely soft, buttered Pav (bread rolls) to mop up the spicy, oily gravy, and a wedge of lemon.

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