Kolhapuri Egg Curry

30 minutes

Kolhapuri Egg Curry

Ingredients:

1. Hard boiled eggs - 6
2. Chopped onion - 1 medium
3. Chopped ginger - 1inch
4. Chopped garlic - 2 medium cloves
5. Chopped tomato - 2 small
6. Dried coconut - 2.5 tbsp
7. Poppy seeds - 1 tbsp 
8. Cashew nuts - 4-5 
9. Turmeric powder - 2 tsp
10. Kashmiri red chili powder - 2tsp
11. Red hot chili powder - as per taste
12. Dried red chili - 3 big
13. Clove - 6 
14. Black pepper whole - 1/2 tsp
15. cumin seeds - pic of
16. Kebab chini - 5-6
17. Curry leaves - 4-5
18. Kasuri methi - 1 tsp
19. Garam masala powder 1/2 tsp
20. Curd - 1tsp
21. White oil
22. Salt

Steps:

1. Add lil turmeric powder + kashmiri red chili powder + salt in the hard boiled eggs and mix it well. Heat 2tbsp of oil in a pan/kadahi and fry the eggs until brown in color.
2. In the same pan add more oil and heat up. Then put cloves + dried red chili + whole black pepper + cumin seeds + kebab chini . After few minutes add chopped onion + chopped ginger + chopped garlic + pinch of salt . Fry it until brown in color.Now add poppy seeds + coconut + cashew nuts and saute till fragrant .Add chopped tomato and stir. When it will be mashed add kashmiri red chili powder + red hot chili powder + turmeric powder + curry leaves + kasuri methi and saute.Switch off the flame.
3. Cool and grind to a smooth paste with little water + curd.
4. In the same pan heat 3tbsp of oil. Add the masala paste in it along with 1.5 cup of water. 
5. Add eggs + salt and mix nicely. Put garam masala powder.
6. Cover and simmer over low heat for 5 minutes .
7. Serve hot with roti/tandoori/naan/rice.