Prepare the Masala Paste: In a mixer grinder, add the roasted onions, roasted green chilli, garlic, ginger, fresh coriander, chopped tomato, and roasted dry coconut. Blend them into a smooth, fine paste without adding any water.

Heat the Oil: Heat oil in a kadhai (wok) or pan over medium heat.

Sauté the Paste: Add the ground masala paste to the hot oil. Sauté on medium heat for 2 to 3 minutes until the oil starts separating from the sides.

Add Dry Spices: Turn the flame to low to avoid burning the spices. Add your turmeric powder, cumin-coriander powder, garam masala, Ghati masala, and salt.

Cook the Spices: Turn the flame back to medium and sauté the dry spices with the paste for another minute until everything smells incredibly fragrant.

Add Water: Pour in about 1.5 glasses of warm water to the pan. Adjust the water amount based on how thick or thin you want the gravy of your Ghati Masala Egg Curry. Stir well and bring the gravy to a gentle boil.

Prepare the Eggs: Take the boiled eggs and make small slits all around them using a knife. This helps the eggs absorb the rich flavours of the curry.

Simmer the Curry: Gently drop the slit eggs into the boiling curry. Turn the flame down to low and let it simmer for 5 to 7 minutes.

Serve Hot: Your spicy and delicious Egg Curry is ready! Serve hot and enjoy.