Spicy Egg Curry - Kolhapuri Style

Serves 3-4

Preparation Time : 15 - 20 mins
Cooking Time : 30-35 mins

Ingredients :
Boiled Eggs - 3-4 Nos.
Onion Large - 1  Nos.
Tomato Medium - 1 Nos.
Dark Green Chillies - 4-5 Nos. (optional)
Dried grated coconut - 1 Tbsp.
Garlic Cloves - 10-12 Nos.
Ginger - 1 inch.
Red Chilli Powder - 1 Tsp.
Turmeric Powder - 1 Tsp.
Coriander powder - 1 Tsp.
Cumin Powder - 1 Tsp.
Kanda Lasun Masala - 2 Tsp.
Bay Leaf - 2 Nos.
Cloves - 4-5 Nos.
Black peppercorns - 4-5 Nos.
Cinnamon Stick - 1 inch.
Green / Black Cardamom - 2-4 Nos.
Oil
Salt
Water

Method :
1) Roughly chop onion and green chillies. Add to blender along with coconut and some water. Blend in a smooth paste.
2) Boil the tomatoes in a pot. Remove the skin. Puree the tomatoes.
3) Also make a fine paste of garlic and ginger, separately, in mortar and pestle.
4) Heat 2-3 tbsp. oil in  a pan. Add bay leaf, cloves, cardamom, cinnamon, peppercorns. Let these crackle.
5) Add onion paste. Fry the paste till it starts to turn brown. Add garlic paste, mix well, add ginger mix well. Fry everything till colour turns to brown. Keep mixing, else might stick to the bottom of the pan.
6) Add coriander powder, cumin powder, chilli powder, turmeric, kanda lasun masala, salt. Mix well.
7) Add tomato puree, some water and cook for 4-5 minutes or till oil separates. Adjust seasoning if required.
8) To make a thinner curry add more water and let it boil for some time.
9) Poke eggs with a tooth pick or a fork. Make some holes in different directions to help curry seep into the egg. Leave the egg in the curry for at least 30 minutes before serving. Serve hot garnished with onion rings and coriander leaves.

Tips :
1) Avoid using canned tomatoes for puree or ready made tomato puree and ginger garlic paste.
2) Onion contains sugar, hence let the onion paste turn completely brown else that might give sweet taste to your curry.
3) Raw tomatoes can also change the taste of your curry, hence avoid using them without boiling. Also after the puree is being added to the curry allow it to cook for sometime before adding other ingredients.
4) Substitute egg with potatoes, cauliflower, pumpkin, or even serve plain curry with rice.
5) For chicken/mutton lovers, to the curry add chicken/mutton boiled in water along with turmeric and salt. Instead of water, use this water from the boiled chicken/mutton. 

Egg and Mayo Paratha

Serves 2

Preparation Time : 20 mins
Cooking Time : 15-20 mins

Ingredients :
Wheat Flour - 1.5 Cups.
Fresh Eggs - 4 Nos.
Mayonnaise - 2 Tbsp.
Oil (for frying)
Salt
Black Pepper Powder
Water


Method :
1) Hard boil eggs.
2) Meanwhile knead the dough with 1.5 cups of wheat flour and retain the rest for later. Leave it covered with wet cloth for sometime.
3) Peel and mash eggs. Add mayonnaise, salt, black pepper powder as per taste.
4) Divide dough in small equal balls such that you have them in pairs. (two balls will be required for one paratha ).
5) With a rollin pin flatten the both balls in rotis of equal diameter. Place the egg and mayo mixture in centre of one roti and spread around leaving some gap at the edges. Place the other roti on top of it. Now fold the edges from first roti over the second to seal the paratha. Dab some water on the edges to seal if required. Once sealed roll the paratha and flatten it a bit more. Transfer it to a tawa and cook from both sides till cripsy and brown.
6) Repeat step 5 and make more paratha. Serve hot with dahi, ketchup or salsa.

Tips :
1) For perfect boiled eggs, heat water to a temperature when it just starts to boil. Add eggs, and cook for exactly 5 min. Remove from stove and cover with a lid and leave it standing for another 10 mins.
2) For crispier parathas add a teaspoon of oil while kneading the dough.
3) If you like it spicy spread some green chutney before spreading the filling.