Egg curry

Again another recipe from Tanya.
My hubby is a die-hard fan of eggs. So I am always in search of newer versions of egg curry.
During this search, one fine day I came across this recipe in Tanya's blog and I tried it. Needless to say, now this egg curry is a super hit on our table.

Ingredients:

• Egg : 3
• Onion: 2 medium sized
• Coconut (ground paste) : 1/4 cup
• Coriander leaves : few
• Salt
• Oil

To grind:

• Ginger : 1/2" piece
• Garlic : 3 cloves
• Tomato : 1

To roast and grind: 

• Chana dal : 1 tblspn
• Coriander seeds : 1 tblspn
• Red chilly : 4
• Whole black pepper : 1/4 tspn
• Cumin seeds : 1/2 tspn
• Fennel seeds : 1/2 tspn
• Clove : 3
• Cinnamon stick : 1
• Star anise : 1

To temper:

• Mustard : 1/4 tspn
• Urad dal : 1/4 tspn
• Fennel : 1/4 tspn
• Curry leaves

Method:

• Boil the egg and de shell it. Keep aside.
• Grind all the ingredients listed under "to grind". Keep it ready.
• Roast and grind all the ingredients listed under "to roast and grind".
• Heat a pan with oil and add mustard, urad dal, fennel and curry leaves.
• Add chopped onion and sauté it well. 
• Now add ground paste of tomato, ginger and garlic. 
• Add egg and sauté it well in the masala.
• Add powdered mixture of roasted ingredients and mix it well.
• Add 1 cup of water and let it boil.
• Add ground paste of coconut and mix it well.
• Keep the stove in simmer mode. Wait for a few minutes.
• Add coriander leaves and serve hot.