As a kid, I would love eggs. In all shapes, sizes, forms. I would eat eggs everyday for breakfast. I was a kid much into sports, playing basketball in school and I’d go for a swim every single day. My mom, hence believed that it was very important for me to have atleast 1 egg for breakfast every morning. So she’d make me an omelette or a soft boiled egg with salt and pepper. I actually remember the soft boiled egg or a sunny side up more than a proper omelette. My dad taught me very early on how to tap the egg with the back of your spoon and peel the shell off to reveal a soft and jiggly inside of the shiny white egg. Fun times.
So anyway, I’d eat eggs everyday. Until one morning I woke up, and decided I HATED eggs. Like absolutely despised eggs and didn’t want to see them, smell them or be within a 2 mile radius of them. Years and years went by. I don’t want to go extreme and say I never ever ate an egg since – technically I didn’t eat an egg, just in cakes and desserts and stuff, which, tbh, I don’t know if that counts as eating an egg. I mean really. So when I met my now husband, many years ago, SURPRISE SURPRISE, I found out he loved eggs. Yes, because God works in funny funny ways and loves to match people who have entirely opposite tastes.
Being a person who loves cooking, I like cooking him breakfast which most of the times is eggs. And another favourite egg dish he loves is my Maharashtrian Egg Curry. Since we’re both from Maharashtra, being away from home is hard (except now we’re used to it since we’ve been living away from home for over a decade now) and food that tastes like home is the only respite. What’s Maharashtrian about this curry is the use of dry coconut and freshly ground spices. It’s a really special curry and I hope you guys like it too!
Maharashtrian Egg Curry
Serves 2 | Prep time : 15 min | Cook time : 40 min
- 1 cup (dry) desiccated coconut
- 1 onion, large, chopped lengthwise
- 1 tomato, medium, pureed
- 4 eggs, boiled
- 1 stick, cinnamon, 1 inch long
- 4-5 cloves
- 8-10 peppercorns
- 4-5 green cardomom
- 1 tsp red chili powder
- 2 tsp, ginger garlic paste
- 2 tbsp vegetable oil
- Salt to taste
In a dry flat pan, roast the cinnamon, cloves, peppercorns, and green cardamom until you smell the roasted fragrance. I prefer to grind the spices using a mortar and pestle but if you do not have one, feel free to grind them in a mixer to a fine powder. Set aside.
In another pan, heat oil. Add ginger garlic paste and the chopped onions. Fry till golden brown and then add the spice powder. Continue frying for 2-3 minutes and then add the dry coconut. Keep on frying for about 5 minutes or till you see this mix turn a dark golden brown. Set aside in a plate to cool off.
In a blender, blitz this onion-coconut mix to a fine paste. Add a splash of water to get it going and turn into a nice paste. Put the pan back on medium heat and add this paste to it and fry for about 5-6 minutes on low flame. Add the pureed tomato and boil with a lid for about 10 minutes. You will see the oil along the sides of this mix. Add red chili powder and mix again.
Add 2 cups of water and salt as per your taste. Let this boil for 10-20 minutes till it comes together really well. If you need it needs some more spice or depth of flavour, sprinkle over some cinnamon powder and some ground black pepper.
Drop the halved boiled eggs into the curry and serve hot with rice or hot chapatis.