Kolhapuri Egg Curry Recipe | Dawat | Abida Baloch | Desi Food

Method:

For Kolhapuri Masala:

In a heavy bottomed pan, roast all the dry ingredients until you can get aromatic smell coming from the spices. Once roasted, transfer to another bowl and keep it aside. In the same pan, add 2 tablespoons of oil. Once the oil is heated up, add the onions and the garlic and sauté until it is cooked and translucent and lightly browned. Once done, turn off the heat and allow it to cool slightly. Once the roasted spices cools down and the onion garlic has cooled down, blend all of them together including the coriander leaves to make a smooth paste. Apply 1/4 Tsp turmeric and 1/4 Tsp chili powder on the surface of boiled eggs and fry them golden. Keep aside. Heat the remaining oil in the heavy bottomed pan again and add the ground spice mixture and salt, Fry till the oil surfaces

After the masala is done, add tomato puree and allow the masala to simmer more on very low flame. The oil will start floating again after a few minutes, at which point drop the golden fried eggs in the masala and switch off the flame.
Remove the egg masala in the serving dish and garnish with fresh coriander. Serve hot

Method:
Boil trotters with ginger and garlic. Then strain trotters and keep stock aside. Cook trotters in clarified butter. Then dissolve salt, turmeric, red chili powder, paya masala and coriander powder in water and keep aside. Now add these dissolved spices in trotters and cook well. Beat yogurt well then add to trotters and cook well. When oil comes up then add stock and cook. Add all spice powder. In last give onion and red chili sizzling to trotters. Then add fresh coriander, lemon wedges, ginger and green chilies then serve.