Anda Kolhapuri

Anda Kolhapuri  -  Nutan Shenoy-Kini

Eggs 10
Oil 4 tbsp
Ginger 1 inch piece (sliced)
Garlic 6 cloves (sliced)
Onions 3 (sliced)
Cloves about 10.
Black peppercorns abt 12-15
Tomato 1 large (cubed)
Bay leaf 1
Red Whole dry Chillies (bedgi) 4
Turmeric pwd 1/2 tsp
Dry coconut gratings 3 tbsp
Chopped coriander leaves
Red Chilli pwd 11/2 tsp
Tikhalal or Kashmiri Chilli pwd 1 tsp
Salt to taste.

Heat oil in a kadhai. Add cloves, bay leaf & peppercorns. When the bay leaf changes colour and cloves fluff up, add sliced onions and brown well. Add gg paste. Saute till raw smell disappears. Add red chillies, fry. Add coconut gratings alongwith turmeric pwd & fry till the gratings are brownish. Once done, add chopped tomatoes, chilly pwd, Kashmiri chilly pwd, & mix well. Cover and cook till tomatoes are mushy. Let the mixture cool. Grind to a paste with little water.

Lightly brown boiled eggs in little oil. Put gashes.

In the kadhai, add the ground masala with about 3/4 cup water & bring to a boil. Add the eggs. Add salt. Boil well. Garnish with chopped coriander and serve hot.