The goodness of coconut makes any dish flavorful. Egg curry cooked in a coconut based curry enhances the flavors and is best paired with roti or rice.
Blend together 1/4th cup julienne onions, 2 almonds, 2 cashewnuts, 1/2 tsp khas khas and 1/2 tsp watermelon seeds into a paste. Keep aside.
Boil 1 egg and keep aside.
Take a kadhai and heat 1/2 tsp oil.
Shallow fry the boiled egg.
When the egg turns golden brown, sprinkle 1/8th tsp salt, 1/4th tsp red chilly powder and mix well.
In the same kadhai, heat the remaining oil.
Add 1/4th tsp jeera, 1 cinnamon stick, 2 whole pepper corns, 1 black elichi, 1 bay leaf, 1/2 tsp ginger garlic paste, 2 tbsp tomato puree, 1 tsp green chilli, 1 tsp dhania powder, 1/8th tsp haldi, 1/4th tsp red chilly powder and mix well.
Add a little water and let it to simmer.
When it begins to simmer, add the blended paste, 1/8th tsp salt, 1/2 cup coconut milk and allow it to simmer for 2 minutes.
Then add shallow fried boiled egg and allow to cook for a minute.
Serve hot with paratha or naan.