- 5 count eggs, boiled and slit
- 1/ 4 cups shredded dried coconut
- 1 medium thinly sliced onion
- 2 cloves roughly chopped garlic
- 1 teaspoons grated ginger
- 1/ 2 cups roughly chopped cilantro
- 2 green chilies, sliced
- 5 tablespoons oil
- 1 tablespoons red chili powder
- 1 teaspoons red chili powder
- 2 tablespoons Kolhapuri Masala
- pinch salt
Heat Pan and without adding oil, simply roast coconut on low flame till it turns dark brown. Remove from pan and keep aside till it cools down. Now in the same pan, heat 1 tablespoon oil & add ginger,garlic & onion. Keep stirring till onion turns translucent. Remove from pan and keep it aside to cool down.
Using same pan, heat 2 tablespoon oil and add 1 teaspoon chili powder, turmeric powder, cumin powder & pinch of salt on low flame. Keeping low flame is important here else spices will burn and ruin the taste. Add 4 boiled & slitted eggs. Make sure those are well coated with these spices. Switch off the stove & Keep those eggs in pan.
Grind coconut, ginger,garlic & onion along with cilantro and green chilies to a fine paste adding necessary water. Paste consistency should be absolutely thick and not watery.
Heat remaining oil in heavy bottom pan and add above paste. Add 1 tablespoon of red chili powder and Kolhapuri masala. Mix well. Keep lid on and cook on low flame till oil starts to ooze out. It will take around 5-7 minutes. Now add the grated egg & boiled eggs. Mix well with wooden spatula so that eggs won’t break. Make sure those are coated with gravy. This is when you can adjust consistency of curry by adding water and yes of course salt too.
Keep lid and cook it on low flame for 10-15 minutes. Since everything is already cooked, keep it on low flame so that eggs will have aroma and color of gravy.