Varhadi Egg Curry

Egg curry in Varhadi masala — hard-boiled eggs scored on the surface and fried briefly in oil until the exterior turns golden and blistered, then added to a gravy of fried onion, tomato, ginger-garlic paste, and the characteristic Varhadi masala blend (roasted peanuts, sesame, dry coconut, dried red chilli, and the specific addition of stone flower and marathi mokku), simmered until the eggs absorb the spiced gravy completely. The Varhadi masala's peanut-sesame base gives the egg curry a nutty, thick gravy unlike the coconut-milk egg curries of coastal India or the tomato-onion base of North Indian egg curries. The fried egg surface develops a porous texture that absorbs the gravy — the frying step is essential for this quality. Made on non-festival weekdays when meat is not available; the egg curry with bhakri is Vidarbha's everyday non-vegetarian meal.