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. 

Puneri Misal Pav - Spicy

Serves 4-5

Preparation Time : 10 mins
Cooking Time : 15-20 mins

Ingredients :
Sprouted Pulses - 1 Cup.
Large Onion - 1 Nos.
Medium Size Tomato - 1 Nos.
Green Chilli - 3-4 Nos.
Garlic - 5-6 cloves.
Curry Leaves (optional) - 5-6 Nos.
Mutton Masala - 2 Tbs.
Red Chilli Powder - as per taste
Chiwda Mixture of your choice.
Coriander leaves.
Lemon wedges.
Oil
Salt
Water

Method :
1) Roughly chop onion, tomato, green chillies. Mince garlic.
2) Heat oil in a pan. Add onion, garlic, curry leaves, chillies. Cook till onion is translucent.
3) Add tomatoes, salt, chilli powder (i usually add 2 tsp, i like it spicy), mutton masala. Cook for 5-7 minutes till tomatoes are cooked and oil starts to separate.
4) Add sprouts. Add 3 glasses of water. Check seasoning. Cook till spouts are nicely cooked.
5) Garnish with chopped onions, coriander leaves, chiwda and serve hot with pav or bread and lemon wedges.

Tips :
1) Mix pulses will be more nutritious.
2) Instead of mutton masala you can use garam masala.