Kolhapuri Kala Masala Egg Curry

Cooking Method

1. 1
   Heat oil in a handi or pan and cook the chopped onion until deep golden brown.
2. 2
   Add the chopped tomatoes and cook until soft and oil separates from the edges.
3. 3
   Stir in the Kolhapuri Kala Masala and salt with a splash of water, cooking for 1 minute until fragrant.
4. 4
   Add 1 cup of water, bring the gravy to a slow simmer, then gently place the halved eggs.
5. 5
   Simmer for 4–5 minutes until the flavours marry. Finish with fresh cilantro and serve with hot jowar bhakri.