Kolhapuri Egg Curry

Instructions

1. 1

   Prepare the eggs

   • Place 8 eggs in a saucepan and cover with cold water by at least an inch.
   • Bring to a rolling boil, then cover the pan, turn off the heat, and let it stand for 10-12 minutes.
   • Drain the hot water and run cold water over the eggs to stop the cooking process.
   • Peel the eggs carefully and make 2-3 shallow slits on each one. Set aside.
2. 2

   Make the Kolhapuri masala paste

   • In a dry pan over low-medium heat, roast the dry red chilies, coriander seeds, cumin seeds, peppercorns, cloves, and cinnamon stick for 2-3 minutes until fragrant.
   • Add the sesame seeds and desiccated coconut. Roast for another minute until the coconut is lightly golden. Be careful not to burn it. Transfer to a plate to cool.
   • In the same pan, heat 1 tbsp of oil. Add 1 sliced onion and sauté until it turns deep golden brown, about 6-7 minutes.
   • Once cooled, add the roasted spices, sautéed onion to a grinder jar. Add 1/4 cup of water and grind to a very smooth paste.
3. 3