Kolhapuri Egg Curry

Kolhapuri Egg Curry (Boiled egg curry in a spicy tomato sauce)

Kolhapuri Egg curry

Ingredients

1. 6 hard-boiled eggs peeled
2. 4 cloves
3. 8 peppercorns
4. 2 dry red chillies 
5. 1 Teaspoon poppy seeds (Khaskhas)
6. 1 Teaspoon fennel seeds (saunf)
7. 1 Large Onion chopped
8. 2 Medium Tomatoes chopped
9. 1 Cup fresh grated Coconut
10. 1 teaspoon each of Ginger, Garlic
11. 2 tablespoosn oil divided
12. ½ Teaspoon turmeric
13. Salt to taste
14. 2 Tablespoon chopped coriander

Instructions:
>Heat 1 tablespoon oil in a pan. Add cloves, peppercorns, chillies, poppy seeds and fennel seeds and saute till the spices start to crackle. >Add the chopped Onion and fry for 5 minutes. Add Ginger and Garlic and stir well and cook till its browned. Add the grated Coconut and fry till it turns light brown. Add the Tomatoes and cook covered for 5 more minutes. Let it cool.
Grind it to a fine paste with some water.
Heat the remaining oil in a pan. Slit the eggs in about 4-5 places and fry them for 5-6 minutes. Be very careful because they love to splutter. Drain and set aside. Pour in the paste and cook for a minute.Add little salt and turmeric. Bring to a boil and simmer for 10 minutes. Add the eggs in to the curry and simmer for 5 minutes. Garnish with chopped coriander and serve hot with Chapati or Phulka or Jeera Rice