Kolhapuri Egg Curry

We begin by processing the onions, ginger and garlic and the chili to a course paste.

Next heat the oil and add this mixture to the pan and saute for a few minutes.

As the onions softened I added the spices: garam masala and turmeric along with the dried red chilies, black peppercorns and the grated coconut.

Saute until the coconut has toasted and the spices cook through.

Next add the chopped tomatoes and season the pot with some salt. I let this cook on medium heat and waited till the tomatoes started to break down and sort of form a mushy masala base.

Transfer the tomato-onion masala back into a food processor and add a few tbsp of water. Blend to a smooth paste. Definitely be very careful with this process as the mixture will be extremely hot.

At this stage you should have the eggs boiled and sliced in half. Before returning the currry to the pot, I added some oil to the pot and laid the eggs face down on the pot. I had the heat on low. I basically wanted it to brown a bit and in the process it gets a bit of the spice flavour. It took only a couple of minutes, so don't leave it there for like 10-15. Set aside once it browns a bit.

Now to get the curry together: Return the pureed sauce to the pan. Add a cup of water and let it cook for 5mins on medium heat.

Add the eggs to the pot and let it cook for couple more minutes. Season with more salt if needed.

Transfer to a serving dish and garnish with coriander leaves.