What did I use:
Egg: 4 boiled & 3 for adding directly to the curry
Oil 2 tbsp
Mustard seed 1 tsp
Salt 1/2 tbs
Red chili powder, Coriander powder, Garam masala, Pepper powder ½ tsp of each
How did I cook:
Paste 1: Make paste of 1 onion, 1 tomato, 1 inch ginger, 5 pods garlic, 2 green chili
Paste 2: Grind ½ tsp of fennel seeds, cumin seeds and poppy seeds, 4 cashew nuts.
Add 2 spoon of curd to this powder.
Curry: Boil 4 eggs and peel the skin. Keep them aside.
In a pan heat oil, and add mustard seeds.
When mustard splutters, add the curry leaves and chopped onion. Fry for 1 min.
Add the Paste 1 and fry till the raw smell leaves approximately around 4-5 min in the medium flame.
Add Red Chili powder, Coriander Powder, Pepper Powder and Garam masala and fry for 30 sec.
Add the Paste 2 and add 1 cup of water, Salt and wait till it starts boiling.
Then break the first egg and add directly to the boiling curry. Let it cook for 5 min. Add the next egg and repeat the above step till you add 3 eggs.
Make sure that all eggs are mixed in the curry.
Add boiled eggs to the curry and let them cook for 5 minutes.