Name: Maharashtrian Egg Curry recipe by Lion Garima at BetterButter
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 5
Ingredients: Boiled eggs 5; Cumin 1 tsp; Crush dry coconut 3 tbsp; Salt as per taste; Oil 3 tbsp; Onion 2 chopped; Green chilli 2 chopped; Tomato 2 chopped; Cinnamon 1 inch; Ginger garlic paste 1 tbsp; Coriander powder 2 tsp; Red chilli powder 2 tsp; Meat masala 1 tsp; Green coriander 1/2 cup

Ingredients Serving: 5

Boiled eggs 5
Cumin 1 tsp
Crush dry coconut 3 tbsp
Salt as per taste
Oil 3 tbsp
Onion 2 chopped
Green chilli 2 chopped
Tomato 2 chopped
Cinnamon 1 inch
Ginger garlic paste 1 tbsp
Coriander powder 2 tsp
Red chilli powder 2 tsp
Meat masala 1 tsp
Green coriander 1/2 cup

Instructions

Dry roast cumin and coconut till nice aroma comes. Grind with green coriander and keep aside.
Heat oil in a pan or wok. Fry eggs in it. Keep aside
Add cinnamon, onion and green chilli in remaining oil. Fry till red.
Add ginger garlic paste, fry for 2 mins, add tomato, fry till oil leaves.
Now add grind cumin coconut paste with 4 tbsp water. Leave on sim flame till oil leaves sides.
Add all spices powder, mix properly. Now add water required gravy, add salt, boil for 4 to 5 mins.
Do cut on eggs using knife of fork, put in gravy, leave for 3 mins, garnish with coriander leaves and serve hot with rice or roti.

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