Parsi Egg Curry (Kari Idani)

Ingredients

• 1/4 pound Ghee (Approximately 1/2 cup. Used in two parts.)
• 1/4 pound Onions (Finely sliced like sev (vermicelli).)
• 1/2 tablespoon Ginger (Originally 1/2 tola. Peeled and minced very finely.)
• 1 teaspoon Garlic (Originally 1/4 tola. Peeled and minced very finely.)
• 6 whole Green chilies (Large size. Slit lengthwise but kept attached at the stem.)
• 1 whole Fresh coconut (Large and ripe, grated. Divided into two halves.)
• 1 tablespoon Cumin seeds (Heaping spoonful.)
• 1 tablespoon Salt (Heaping spoonful, or to taste.)
• 3 tablespoons Coriander seeds (Originally 2.5 tolas. Husk removed.)
• 3 teaspoons Lemon juice
• 1/2 teaspoon Saffron threads (Originally 5 val (approx 1.8g). Use a generous pinch for modern taste. Roasted and crushed.)
• 8 whole Eggs (Hard-boiled.)
• 1 teaspoon Red chili powder (Flat spoonful. Dried red chili powder.)
• 20 whole Black peppercorns
• 2 cups Water (Estimated for extracting coconut milk.)

Instructions

1. 1Peel the hard-boiled eggs and cut them lengthwise into two pieces each. Peel and finely slice the onions (resembling vermicelli/sev). Peel and mince the ginger and garlic very finely. Wash the green chilies and slit them lengthwise, keeping them attached at the stem end. Roast the coriander seeds lightly.
2. 2Divide the grated coconut into two equal halves. Take the first half and grind it very finely with the roasted coriander seeds, black peppercorns, and cumin seeds to make a spice paste. Take the second half of the coconut and grind it with water to extract about 1.5 to 2 cups (originally 1.5 pasher) of thick coconut milk. Mix the crushed saffron into this coconut milk.
3. 3In a heavy-bottomed pot (originally a tinned vessel), heat half of the ghee. Add the sliced onions and fry until they turn a golden almond-brown color. In a separate small pan, heat the remaining half of the ghee and fry the minced ginger and garlic until fragrant. Pour the fried ginger, garlic, and their ghee into the pot with the browned onions.
4. 4Add the ground coconut-spice paste (from the first half of the coconut) to the onion, ginger, and garlic mixture. Sauté and roast this mixture slightly for a few minutes until aromatic.
5. 5Take the prepared saffron-coconut milk and mix in the salt, red chili powder, and the slit green chilies. Pour this liquid into the pot with the sautéed masala. Bring to a boil, then reduce heat and let it simmer uncovered (originally on embers) until the ghee begins to separate from the gravy.
6. 6Once the ghee separates, stir in the lemon juice. Carefully add the halved boiled eggs into the curry, ensuring they do not break. Gently heat through and remove from the stove. Serve hot.