Kori Rotti with Egg Gassi

Ingredients

• 8 pcs Eggs (hard-boiled and peeled)
• 3 tbsp Coconut Oil (divided)
• 1 pcs Onion (medium, finely chopped)
• 1 tsp Ginger-Garlic Paste
• 1 cup Grated Coconut (fresh or frozen)
• 6 pcs Byadgi Red Chilies (stems removed, for color)
• 2 pcs Guntur Red Chilies (stems removed, for heat)
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Fenugreek Seeds
• 0.5 tsp Black Peppercorns
• 4 pcs Garlic Cloves
• 0.5 tsp Turmeric Powder
• 1 tsp Tamarind Paste (or a small marble-sized ball of tamarind)
• 0.5 tsp Mustard Seeds
• 10 pcs Curry Leaves
• 1.25 tsp Salt (or to taste)
• 2.5 cup Water (divided)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Prepare the eggs: Using a small knife, make 2-3 shallow slits on each hard-boiled egg. This helps them absorb the flavors of the curry. Set aside.

2. 2

   Roast the spices: Heat a small, dry pan over low-medium heat. Add the coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns. Roast for 2-3 minutes, stirring frequently, until they become fragrant. Add the Byadgi and Guntur red chilies and roast for another minute until they puff up slightly. Remove all spices from the pan and let them cool.

3. 3

   Grind the masala paste: In a high-speed blender or grinder jar, combine the cooled roasted spices, grated coconut, garlic cloves, turmeric powder, and tamarind paste. Add about 1/2 cup of water and grind to a very smooth, fine paste. Add a little more water if needed to facilitate grinding.

4. 4

   Sauté the aromatics: Heat 2 tablespoons of coconut oil in a heavy-bottomed pan or kadai over medium heat. Add the finely chopped onion and sauté for 5-6 minutes until it turns soft and light golden brown. Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.

5. 5

   Cook the curry: Add the ground gassi masala paste to the pan. Sauté for 6-8 minutes, stirring continuously, until the masala is well-cooked, darkens slightly, and you see oil separating from the sides. Pour in the remaining 2 cups of water and add salt. Stir well to combine everything.

6. 6

   Simmer and add eggs: Bring the curry to a boil, then reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes to allow the flavors to meld. Gently slide the slit hard-boiled eggs into the simmering curry. Let them cook in the gravy for 2-3 minutes, gently spooning some curry over them.