Egg Kholapuri

Ingredients

For Kholapuri Masala:

2 tbsp grated coconut (heaped, fresh or frozen)
2 medium tomatoes (chopped)
1 onion
1-inch fresh ginger
3-5 garlic cloves
1 small green chili
1.5 tsp oil (refined or groundnut)
1/2 tsp garam masala
1/2 tsp turmeric powder
2 whole kashmiri red chilis
1 tsp poppy seeds (khus-khus)
4-5 whole black peppercorns
salt required

For Egg curry:

2 hard-boiled, peeled and half-sliced eggs
1 cup water
1/2 tsp oil (refined or groundnut)
salt required
Fresh coriander leaves

Directions:

1. In a mixer, grind onion, garlic, ginger and green chilli to a coarse paste.
2. Heat 1.5 tsp oil (I used groundnut oil) in a non-stick pan and coarse onion paste to it.
3. Cook until the paste changes its color to brown for 7-8 minutes.
4. Add all the spices (kashmiri red chilis, poppy seeds, black peppercorns, turmeric, garam and coconut) to the cooked paste.
5. Let it cook for some time under medium heat until nice fragrant escapes the pan. 
6. At this time, add chopped tomatoes and required salt. 
7. Cook for 5-6 minutes until the tomatoes are soft. Add 2-3 tbsp of water if required.
8. The kholapuri masala is ready. Let the masala cool for sometime before transferring to the mixer.
9. Process the masala to make a puree.
10. In the same pan, add 1/2 tsp oil and add the sliced eggs. Make sure that the eggs are fired with the cut-side down until the eggs get the golden color and nice aroma.
11. Keep the fired eggs aside.
12. In the same pan, add the cooked and processed kholapuri masala and add 1 cup of water.
13. Cook for 4-6 minutes until the desired consistency is got. Adjust the salt at this stage.
14. Add the fried eggs and cook for 3 minutes.
15. Garnish with fresh coriander leaves and serve hot with rice and chapati.

Note:

• Take care not to burnt the coconut and masala while cooking. So add grated coconut at the last to the onion paste to get a nice aroma.
• Adjust the water consistency while cooking and grinding.