Kolhapuri Anda Curry

Ingredients

• 6 Desi eggs, boiled and peeled
• 2 onions, finely chopped
• 1/2 cup grated coconut
• 1 tbsp ginger-garlic paste
• 2 tsp Kolhapuri masala or garam masala
• 2 tsp red chilli powder
• 1 tsp black pepper
• 1/2 tsp haldi (turmeric)
• 3 tbsp oil
• 2 tomatoes, chopped
• Salt to taste
• Fresh coriander
• Bhakri or rice to serve

Method

1. Boil the eggs for 10 minutes, cool and peel.
2. Dry-roast the grated coconut until light golden; grind to a coarse paste with a little water.
3. Heat oil and fry the onions until deep golden brown.
4. Add ginger-garlic paste, tomatoes, Kolhapuri masala, red chilli, black pepper and haldi; cook until the oil separates.
5. Add the coconut paste and 1/2 cup water; simmer for 5 minutes.
6. Add the boiled eggs and cook for 5 minutes on low heat.
7. Garnish with coriander and serve hot with bhakri or rice.