Kolhapuri Egg Curry

INGREDIENTS

• 4-5 eggs (boiled and peeled)
• 2 large onions, finely chopped
• 2 tomatoes, chopped
• 1-2 green chilies, slit
• 1 tbsp ginger-garlic paste
• 1 tbsp Kolhapuri masala (or use a substitute like garam masala + red chili powder)
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1 tsp garam masala powder
• 1 tbsp oil (vegetable or mustard oil)
• 1/2 cup fresh coconut, grated (optional for authentic flavor)
• Fresh coriander leaves for garnish
• Salt to taste
• 1 cup water (adjust for gravy consistency)

Recipe

Step 1: Prepare the Eggs

- Boil the eggs until they are hard. Peel them and make a few slits on each egg (optional) to allow the curry to soak in the flavors.

Step 2: Sauté the Onions and Spices

- Heat oil in a pan and add finely chopped onions. Sauté until they turn golden brown (about 7-8 minutes).

- Add ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.

Step 3: Add Tomatoes and Spices

- Add chopped tomatoes and cook until they become soft and pulpy, about 5 minutes.

- Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt.

- Stir well and cook the masala for 3-4 minutes until the oil separates.

Step 4: Add Kolhapuri Masala and Coconut

- Add Kolhapuri masala and grated coconut (if using) to the pan. Mix well and cook for 3 minutes.

Step 5: Simmer with Water

- Add water to the curry and bring it to a boil. Reduce the heat and let it simmer for 5 minutes, allowing the flavors to blend.

Step 6: Add the Eggs

- Carefully add the boiled eggs to the curry and let them cook for 5-7 minutes so they soak up the flavors of the masala.

Step 7: Garnish and Serve

- Sprinkle garam masala powder on top and garnish with fresh coriander leaves.

- Serve hot with chapati, rice, or paratha.