Kolhapuri Egg Curry | Anda Rassa Recipe

In a heavy pan add 1.5 teaspoon coriander seeds, 1 teaspoon cumin seeds, 2 cloves, 2 cardamoms, 1 cinnamon stick, ⅛ teaspoon methi seeds, ¼ teaspoon black peppercorns and 2 dry red chillies.
Fry on low flame until they are golden & fragrant. Add ⅓ cup grated dry coconut and 1 teaspoon poppy seeds.
Fry on low flame until the coconut is golden brown.
Next add 1 onion & 1 tomato roughly chopped.
Cook until the onions & tomatoes are soft. Remove from heat. Once cooled down, grind into a smooth paste. Set aside.
In the same pan heat 2 tablespoon oil. Place 3 hard-boiled eggs cut in half. Sprinkle a few pinches of red chilli powder and roast them on low flame for 3-4 mins.
Gently flip them around and cook on the other side for another 3-4 mins.
Remove the eggs onto a bowl. Set aside.
In the same pan with remaining oil, add ½ teaspoon cumin seeds and let them splutter.
Now add the prepared spice paste and water from washing out the blender.
Cook on low flame for 3-4 mins and then add 1 teaspoon red chilli powder & ¼ teaspoon turmeric powder.
Mix well and cook on low flame covered until the oil starts to separate.
Keep cooking on low flame for as long as it takes (about 14-15 mins) until the curry paste separates from the oil and is thick.
Now add ½ cup of water and mix well, continue cooking on low flame.
Next add the roasted eggs, cook for 3-4 mins on low flame.
Garnish with 2-3 tablespoon finely chopped fresh cilantro and remove from heat.
Serve hot with pulao, rotis or parathas!