Growing up in Mumbai, we had some lovely neighbors who later became close friends. Today's recipe is shared by one such dear family friend. This used to be a weekend special in my Mom's kitchen. It is an elaborate process, but every time I cook this, it is worth the effort. You can cook chickpeas or veggies too in this coconut gravy.
Desiccated (dry) coconut - 1/2 cup
Red Onions - 2 medium
Coriander seeds - 1 1/2 tbsp
Poppy Seeds/Khuskhus - 1/2 tbsp
Shahjeera/Black Cumin - 1 tsp
Cloves/Lavang - 2
Cinnamon/Dalchini - 1/4 inch piece
Dry Red Chilies - 5 (Byadagi Variety)
Bay Leaf - 1
Coriander/Cilantro leaves - about 1 cup
Green Chilies - 5
Ginger - an inch piece
Garlic - 4 big cloves
Boiled Eggs - 8
Tomatoes - 2 small
How to cook Egg Curry:
Heat 1 - 2 tbsp oil in a thick bottom pan/wok and fry julienne sliced onions till dark brown or slightly burnt. Keep it aside.
In the same vessel, add coriander seeds, poppy seeds, shahjeera, red chilies, cloves, cinnamon. Fry all spices at low heat for about 2 minutes or till you get the aroma. Save the spices for later.
Lastly, fry desiccated coconut (coconut powder) till slightly brown. Add oil if required.
Grind fried onions, fried coconut, fried spices, coriander leaves (with tender stems), green chilies, ginger, garlic to a very fine paste.
Remove the shells of the boiled eggs and cut each one into 4 parts. Discard the yolk. Alternately, for whole eggs, make few slits with a knife.
Chop the tomatoes medium or fine.
Heat a thick bottom kadhai/wok, add bay leaf, ground paste, boiled eggs, diced tomatoes and salt. Cook till tomatoes turn soft. Turn off the heat and keep it covered for 5 minutes.
Serve Egg curry with rice, chapati, bhakri, bread. Egg curry tastes best when served with raw onions and lemon wedges.