For Egg Curry : Hard boil 4 eggs and remove the outside shell and keep ready.
For Grinding : In a mixer add 1 cup of freshly grated coconut, 8-10 kashmiri red chillies, 2 inch piece of ginger chopped to pieces, 10-15 garlic cloves, peeled and chopped to pieces, 1 tblsp coriander powder, 1 tblsp fennel seeds powder, 2 tsp jeera powder, 2 tsp garam masala and grind to a fine paste with 1 cup of water.
When almost done add 2 cups of chopped pudina leaves, 1 cup of chopped Gongura leaves, 1 cup of coriander leaves and grind all to a fine paste. Add more water if necessary while grinding.
In a thick bottomed vessel add and heat 2 tblsp of ghee and 2 tblsp of oil. Lower the heat add a pinch of turmeric powder and a pinch of chilly powder, make 1” length of slits all round the eggs, taking care to see that they do not break and the egg remains whole and intact. Put them in the oil and stir fry on low heat till lightly browned. Remove and keep aside.
In the same vessel add 3 medium sized onion finely chopped and fry on medium heat till well browned. Now add half cup full of curry leaves and further fry for a minute or two.
Add into the vessel the ground masala and fry well for 5-10 minutes on medium heat, taking care as to not burn the masala, you can sprinkle some water if you find the masala drying up and getting burnt at the bottom.
Now add in the eggs and mix well. Add one cup of water, salt to taste and mix well.
Serve with any Pulav / Ghee Rice / Biryani / Roti / Paratha etc.
However I suggest you serve it with ghee rice as Egg curry always tastes the best with Ghee Rice.
** For the Recipe of Ghee Rice please refer the link given below .........