• To begin making Maharashtrian Egg Curry Recipe, hard boil the eggs for 8 to 10 minutes. Let it cool down, peel the shells and keep this aside.

To make curry powder

• To make Maharashtrian egg curry, first we need to make the egg curry powder. For that heat a pan and put in all the whole spices.
• Roast these with a teaspoon of oil just to coat them. On a slow flame, roast the spices by continuosly stirring it till it turns aromatic.
• Switch off the flame and let it cool down a bit. Grind it to powder. Keep it aside.

To make curry paste

• Heat 1 tbsp oil in the same pan (with all the flavours) add the sliced onions to it.
• Saute the onions on high flame stirring constantly until the colour turns dark brown.
• Add ginger, garlic, dalia/roasted gram, and dried coconut.
• Saute nicely for a while. Switch off the flame and let it cool down for a while.
• Grind everything by using very little water to make thick curry paste.

To make egg curry

• Heat the leftover of the oil in the same pan. Make lengthwise incisions on to eggs or poke eggs with toothpick.
• Shallow fry the eggs in hot oil until it achieves golden brown colour. Remove and keep it aside.
• Once it cools down cut all the eggs into two halves and sprinkle red chilli powder and some salt.
• Heat the remaining oil again on low flame till it's warm. Add the dry  curry powder that we just prepared.
• Add the ground onion paste, grated tomatoes, red chili powder, turmeric powder, coriander powder, and a bay leaf.
• Cook till tomatoes are incorporated well in the masala.
• Saute the masala on medium heat until it starts to release nice aroma and the oil begins to seperate from the masala.
• After that add in the tossed eggs and saute them with the masala for a couple of minutes so that masala is coated well to eggs.
• Next add the hot water to it to adjust the consistency and bring the egg curry to a boil.
• You may add more water to adjust the consistency of the gravy, if you wish to eat it with rice.
• You can keep the gravy thick if you wish to eat it with chapati/flatbread.
• Let the egg curry simmer for few more minutes. In the last garnish with coriander leaves and serve hot.
• Serve Maharashtrian egg curry with rice or chapati and lemon on the side.