kolhapuri Egg Curry | Maharashtrian Egg Curry

In a pan dry roast, coriander seeds, cumin, black pepper, cinnamon, cloves and grated coconut until fragrant.
Now add chopped onions and roast them for another minute or so.
Add chopped tomatoes and cook for a few minutes on medium heat.
After the masala cools down a bit add a couple of tablespoons of water to this paste and grind to a paste.
Now in the same pan heat groundnut oil and add the prepared paste. Add garlic paste and ground masala.
Now add turmeric powder, kashmiri chilli powder and salt to taste. Stir together everything and cook for a minute.
Add 1.5 cup of water and bring it to boil to make a spicy gravy.
While gravy is boiling, cut the boiled eggs into halves.
In another pan add one teaspoon oil and swirl the oil around the pan.
Place egg halves in the pan and sprinkle some salt, red chilli powder and coriander on eggs.
Cook the eggs from both the sides for one minute each side.
Now after gravy is cooked add these fried boiled eggs in the gravy.
Serve the eggs in a serving dish and enjoy it warm or hot.
Serve hot with some bajra roti or paratha.