Egg Kolhapuri

Prep Time: 5min
Cook Time: 25min
Total Time: 30min
Yield: 3-4 Servings

Ingredients

4 Eggs, boiled & peeled
1 Medium Sized Onion, finely chopped
2-3 Medium Sized Tomatoes
Salt to Taste
3/4 Tspn Gingergarlic Paste
1/8 Tspn Turmeric Powder
1 Cup Water
2 Tblspn + 1 Tspn Oil

For Kolhapuri Masala

2 Tblspn Grated Fresh Coconut or Desiccated Coconut
1/4 Tspn Black Cumin Seeds(Shahjeera)
2 Green Cardamoms(Ellachi)
1/8 Tspn Methi Seeds(Menthulu)
1 Small Cinnamon(Dalchini) Stick
3/4 Tspn Pepper Corns
1/2 Tspn Fennel Seeds (Saunf)
1/4 Tspn Cumin(Jeera) Seeds
2 Cloves(Lavang)
4 Dry Red Chillies
1 Tspn Sesame Seeds/Til/Nuvvulu
2 Tspn Poppy Seeds/Khus-Khus/Gasagasalu

Directions

• Heat a tablespoon of oil in wide pan on a medium-low flame & add all the masala ingredients. Cook for 1-2 minutes or until golden brown. 
• Add chopped onion & fry until they turn translucent. Now add gingergarlic paste, salt, turmeric powder & saute for a minute.

• Add chopped tomatoes & mix everything well. Cook until tomatoes turn soft & mushy. 

• Turn off the flame & let it cool at room temperature. Add it to a mixie jar & grind into a smooth paste by adding few tablespoons of water. Keep aside.
• Make vertical slits on each boiled egg & keep aside.
• Heat a teaspoon of oil in the same pan & add boiled eggs. Saute for 2-3 minutes & transfer to a plate. Keep aside.

• In the same pan or kadai heat a tablespoon of oil on a medium flame, add prepared tomato masala paste, water & mix everything well. Cover with a lid & cook for 10-15 minutes. Add fried eggs & mix everything well. 

• Cook for another 5 more minutes & turn off the flame.
• Serve kolhapuri egg curry with rice or roti or tandoori roti or garlic butter naan.