Kolhapuri Egg Fry

Instructions

1. 1

   Prepare the Eggs

   • Place eggs in a saucepan and cover with cold water by at least one inch. Bring to a rolling boil.
   • Once boiling, turn off the heat, cover the pan, and let the eggs stand for 10-12 minutes to hard-boil.
   • Drain the hot water and transfer eggs to an ice bath or run under cold water to stop the cooking process.
   • Once cool enough to handle, peel the eggs and make 2-3 shallow vertical slits on each one. This helps the masala penetrate. Set aside.
2. 2

   Make the Kolhapuri Masala Paste

   • In a dry pan over low-medium heat, roast the dried red chilies, coriander seeds, cumin seeds, peppercorns, cloves, and cinnamon stick for 1-2 minutes until fragrant.
   • Add the grated dry coconut and continue to roast for another minute until it turns light golden. Be careful not to burn it.
   • Remove the roasted spices from the pan and allow them to cool completely.
   • Transfer the cooled spices to a grinder jar. Add the roughly chopped onion, ginger, garlic, and 1/4 cup of water.
   • Grind to a smooth, thick paste. Add a splash more water only if necessary to facilitate grinding.
3. 3

   Cook the Masala Base

   • Heat oil in a wide pan or kadai over medium heat.
   • Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
   • Add the finely chopped tomato and cook for 4-5 minutes until it turns soft and mushy.
   • Add the prepared Kolhapuri masala paste, turmeric powder, and salt. Mix well.
   • Sauté the masala on low-medium heat for 5-7 minutes, stirring frequently. Cook until the raw aroma disappears and oil begins to separate from the sides of the masala.
4. 4

   Fry the Eggs and Serve

   • Gently add the slit hard-boiled eggs to the pan.
   • Carefully toss the eggs to coat them evenly with the thick masala. Let them cook for 2-3 minutes, allowing the flavors to meld.
   • Turn off the heat and garnish with freshly chopped coriander leaves.
   • Serve hot with bhakri, chapati, or as a side with dal and rice.