Marathi Egg Curry

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.

Ingredients:

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)

Oil

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

Salt

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.

• Peel 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.