Maharashtrian Egg Curry Recipe - Flavourful & Easy To Make

In a kadai, dry roast til (white sesame seeds) till they are crisp and golden brown. Transfer them onto a wide plate to cool.

In the same kadai, add a teaspoon of oil and sliced onions.

Add roughly chopped ginger and garlic and roast the onions till they are slightly golden brown in colour.

In the same kadai, add desiccated coconut. Roast the coconut till they turn nice brown in colour.  

This is the masala that we need to grind. 

Add the above-roasted coconut, sesame seeds, onions and a cup of fresh coriander leaves (cilantro) in a blender. 

Blended coconut onion paste is ready.

Heat 2 1/2 tablespoons of oil. Once hot add the coconut paste and saute on medium flame till it starts leaving the edge of the pan  

Add spices, chicken masala, garam masala, cumin powder, coriander powder, red chilli powder, and turmeric powder.

Mix the spices with the coconut paste.

Add boiling water 

Add boiled and peeled eggs. Also, adjust the amount of water for the gravy.

Garnish with finely chopped coriander leaves (cilantro). 

Serve hot with flatbread, bread or rice. Do not forget to squeeze some lemon over the curry before serving.