Kolhapuri Egg Curry

Step 1

In a pan, add 2 tablespoons coconut, 2 elachi, 2 cinnamon sticks, 6 cloves, 1/2 teaspoon jeera, 1/4 teaspoon pepper, 2 teaspoons coriander seeds, 1 teaspoon poppy seeés, 1 teaspoon sesame seeds, 12-15 badgi red chilies, and dry roast for 2 minutes.

Step 2

Add the spices to the grinder and add little water. Make a smooth paste. Keep it aside.

Step 3

Add 1/2 cup onions, 2 green chilies in the grinder, and make a smooth paste. Keep it aside.

Step 4

Heat 1 tablespoon oil and add 1/2 teaspoon shah jeera. Add onion paste and sauté for 2 minutes.

Step 5

Add 1 teaspoon ginger garlic paste, 1/4 teaspoon turmeric powder, and mix well.

Step 6

Add 2 tablespoons of tomato sauce and mix well. Close the lid and cook for a minute.

Step 7

Add masala paste, 1 teaspoon salt, and mix well. Close and cook for 2 minutes.

Step 8

Add 1 cup water, mix well and cook for 5 minutes.

Step 9

Cut 8 boiled eggs in half. Heat 1 tablespoon oil and add a pinch of turmeric powder, 1/4 teaspoon red chili powder, 1/4 teaspoon salt, a pinch of garam masala, and mix well.

Step 10

Add boiled eggs to the oil and cook for a minute. Turn the egg slowly and cook for a minute. Take them out and keep them aside.

Step 11

Add eggs to the boiling gravy, add chopped coriander leaves and turn off the stove.

Step 12

Serve hot with roti, chapati, or rice.