Kolhapuri Egg Fry

1. 1
   boil · ~15 min

   Boil and prep the eggs.

   1.Place the eggs in a pan, cover with water, and bring to a boil.

   2.Cook until hard-boiled, about 10 minutes.

   3.Cool, peel, and make 2 to 3 light slits on each egg.

   TIPThe slits help the eggs soak up the masala without breaking apart.
2. 2
   roast · ~5 min

   Roast the Kolhapuri masala ingredients.

   1.Heat a dry pan on low heat.

   2.Roast dry coconut, sesame seeds, coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon, green cardamom, and dried red chili until fragrant.

   3.Take them off the heat and let them cool slightly.

   TIPKeep the heat low so the coconut turns aromatic and not bitter.
3. 3
   mix · ~2 min

   Grind the masala.

   Blend the roasted ingredients with garlic, ginger, and a little water to make a smooth, thick paste.

4. 4
   saute · ~10 min

   Cook the onion base.

   1.Heat oil in a pan over medium heat.

   2.Add mustard seeds and let them crackle.

   3.Add curry leaves and chopped onion, then cook until lightly golden.

   4.Add chopped tomato and cook until soft and pulpy.
5. 5
   saute · ~8 min

   Cook the masala.

   1.Add the ground masala paste to the pan and mix well.

   2.Add turmeric powder, red chili powder, garam masala, and salt.

   3.Cook on medium-low heat until the masala thickens and the oil starts to show at the edges.

   TIPStir often once the paste thickens so the spices do not catch at the bottom.
6. 6
   simmer · ~7 min

   Add the eggs and finish the fry.

   Add the boiled eggs and the remaining water. Coat the eggs well in the masala and simmer for 5 to 7 minutes until the gravy turns thick and clings to the eggs.

7. 7
   garnish

   Garnish with coriander leaves.

8. 8
   serve

   Serve hot with roti, bhakri, or pav.

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