Egg curry

EGG CURRY
INGREDIENTS
Egg                              - 8
Onion                         - 4
Tomato                       - 4
Chilli                           - 1
Curry leaves.             - few
Cloves                         - 8 nos.
Cardamom                 - 6 nos.
Star anise                   - 1
Ginger                         - 1.5 inch
Garlic                          - 15 cloves(1 full)
Turmeric powder     - 2 tsps
Chilly powder            - 2.5 tsps
Cumin powder           - 1.5 tsp
Garam masala            - 1 tsp
Pepper                         - 1/4 tsp
Coconut oil                 - required
Salt                               - as required
Mustard(optional)    - for tempering

METHODS
1. Boil the eggs and remove the shells.
Then cut the eggs four sides slightly without breaking..
2. Now heat the kada with oil. Add 3 cardamom, star anise, and 5 cloves and saute it.
3. Then add 1tsp turmeric powder, 1tsp chilly powder, 1/2 tsp cumin powder, salt and eggs.. saute them for few minutes so that the eggs observe masala.
4. Now take the eggs seperately in a bowl. Now in the same kada add oil.
5. Temper mustard seeds.. then add the remaining cloves and cardamom.
Then add minced ginger garlic and saute well till the raw smell dispers.
6. Now add onions, chilly, curry leaves and saute till the onions becomes transparent.. then add tomatoes and cook till it gets watery look..
7. Now add the remaining turmeric powder, chilly powder and cumin powder, garam masala and saute for two minutes.
8. Add 1/4 cup of water and leave it to boil. Then add the masala toasted eggs in the curry check for salt.
9. Cook for 3 mins in medium flame.. give a complete mix.. so that the gravy will enhance the egg flavour.
10. Add pepper powder and stir it. Garnish with corriander leaves and ready serve with aapam, chapathi.
Happy eating :)