Egg Masala

 “Oh, God above, if heaven has a taste it must be an egg with butter and salt, and after the egg is there anything in the world lovelier than fresh warm bread and a mug of sweet golden tea?”  - Frank McCourt, 'Angela's Ashes’ (1996)

Ingredients

• Eggs - 3
• Onion - 1 medium sized
• Ginger garlic paste - 1 tsp
• Red Chilli powder - 1/2 tsp
• Garam masala powder - 1/2 tsp
• Turmeric powder - a pinch
• Salt - to taste
• Seasoning:
• Mustard seeds - 1/2 tsp
• Curry leaves - few

Egg Masala - To grind

• Tomato - 1 big
• Dry Red Chillies - 2 to 3
• Small Onion - 10
• Coriander seeds - 1 tsp
• Cinammon - 1/4 inch piece
• Green cardamom - 1/2
• Fennel seeds - 1/2 tspp
• Poppy seeds - 1/2 tsp
• Black Pepper - 1/2 tsp 
• Oil - as required

 Method

1. Boil eggs for 10 mins in medium flame. After boiled, remove the shell carefully. Cut the eggs into 2 pieces with a knife. Set aside.
2. Heat oil in a pan - add the ingredients under "To grind" saute till onions turn golden brown and tomatoes turn mushy and raw smell leaves.
3. Cool down and grind to a semi fine paste.set aside. Heat oil in pan - add mustard seeds and curry leaves let the mustard seeds crackle.Add ginger garlic paste , onion fry till golden brown.
4. Add the masala paste and fry for 2 mins.Then sprinkle little water, add required salt and allow it to boil until it forms a gravy.
5. To this add the eggs and mix well so that curry gets coated on the eggs.
6. Cover and cook for 5 minutes and then uncover it to let any excess water dry up.
7. Garnish with chopped coriander and serve it.