Egg Curry

Ingredients

• 3 units Egg
• 1 inch Cinnamon stick
• 2 units Star anise
• 2 units Green cardamom pods
• 2 units Cloves
• 1 teaspoon Black crushed pepper
• 3 units Dry red chillies
• 1 inch Ginger
• 5 units Garlic flakes
• 1 teaspoon Cumin seeds
• 1 teaspoon Fennel seeds
• 2 tablespoons Coriander seeds
• 3 sprigs Curry leaves
• 2 units White onions
• 2 units Tomatoes
• 1 teaspoon Turmeric
• 1 teaspoon Chilli powder
• 4 tablespoons Sunflower oil
• 1 teaspoon Salt (Adjust to taste)
• 1.25 cups Water (Divided use)

Instructions

1. 1In a pan, heat 1 teaspoon of oil. Add cinnamon, star anise, cardamom, cloves, black pepper, dry red chillies, ginger, garlic flakes, cumin seeds, fennel seeds, and coriander seeds. Roast until fragrant. Remove from heat and allow to cool.
2. 2Transfer the cooled roasted spices to a blender. Blend into a coarse mixture. Add 1/4 cup of water and blend again to form a thick paste.
3. 3Boil the eggs and remove the shells. Pierce the eggs with a fork. In a pan, heat 1 tablespoon of oil, add chilli powder, turmeric, and salt. Roast the masala for a minute, then add the boiled eggs. Coat them well and roast for 4 to 5 minutes.
4. 4In a pan, heat the remaining oil. Add curry leaves and chopped onions. Sauté until the onions turn slightly brown.
5. 5Add chopped tomatoes and the ground masala paste to the pan. Mix well and add salt. Cover with a lid and cook for 6 minutes.
6. 6Add 1 cup of water to the pan and bring to a boil. Add the boiled eggs to the curry. Cover with a lid and cook on medium flame for 6 minutes.