Kolhapuri Egg Curry

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Recipe

Ingredients

4	eggs
2 tablespoons	oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1	large onion, finely chopped
2	tomatoes, pureed
1 tablespoon	ginger-garlic paste
2 tablespoons	Kolhapuri masala
1 teaspoon	red chili powder
1 teaspoon	turmeric powder
1 teaspoon	coriander powder
1 cup	coconut milk
1 cup	water
1 teaspoon	salt or to taste
2 tablespoons	fresh coriander leaves, chopped

Instructions

1. 1 Boil the eggs in a pot of water for 8-10 minutes until hard-boiled. Cool and peel them.
2. 2 Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds, and let them splutter.
3. 3 Add the chopped onion and sauté until golden brown.
4. 4 Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
5. 5 Add the tomato puree and cook until the oil separates from the mixture.
6. 6 Mix in the Kolhapuri masala, red chili powder, turmeric powder, and coriander powder. Cook for 2-3 minutes.
7. 7 Pour in the coconut milk and water, and bring the mixture to a simmer.
8. 8 Add salt to taste and gently place the boiled eggs into the curry.
9. 9 Simmer for 5-7 minutes, allowing the eggs to absorb the flavors.
10. 10 Garnish with fresh coriander leaves before serving.