Prepare the Masala Paste: In a mixer jar, add the roasted onions, green chilli, garlic, tomato, ginger, roasted dry coconut, and 1/4 cup of fresh coriander leaves. Blend everything into a smooth, thick paste without adding any water.

Fry the Boiled Eggs: Heat a very small amount of oil in a pan on a low flame. Add 1/4 teaspoon of turmeric powder, red chilli powder, and salt. Gently toss your boiled eggs in this spiced oil for about 1 minute until they get a slightly crispy, golden-red coating. Remove the eggs and set them aside.

Sauté the Base: In the same pan, add the remaining oil and let it heat up. Add the freshly blended masala paste to the warm oil and sauté it on a medium flame until the oil starts separating from the edges of the paste.

Add the Dry Spices: Once the paste is cooked perfectly, add 1/2 teaspoon turmeric powder, salt to taste, 1 teaspoon garam masala, 1 teaspoon cumin-coriander powder, and 1 1/2 teaspoons Kanda Lasun Masala. Mix the spices well with the base for a few seconds.

Form the Gravy: Pour 1/2 glass of warm water into the empty mixer jar to collect the leftover paste, and pour it into the pan. Add 1 more glass of warm water (total 1 1/2 glasses) to the pan, stir well, and bring the curry to a boil.

Simmer to Perfection: Carefully drop the fried eggs into the boiling gravy. Turn the flame to low, sprinkle fresh coriander leaves on top, and let the Spicy Maharashtrian Egg Curry simmer for 5 to 7 minutes so the eggs absorb the flavours.

Serve: Turn off the heat and serve your delicious, steaming hot egg curry!