Mango Egg Curry

We have been getting some great dairy products home delivered for quite some time now. The milk forms a cream top when heated which I skim and churn some great butter out of it. The eggs are tiny but tastes way better than the super market organic/cage free stuff. The other day our friendly delivery man left us with our supply for the week. By the time I could put away the two gallons of milk in the  refrigerator, Sunny boy toppled the carton of eggs waiting for me at the door step. Most of the eggs tumbled down and a few bumped into the wall as well. After yelling at him and calling him a 'Katte' or donkey, I felt very bad. I gave him a hug and brooded over the six cracked eggs (the ones that had bumped into the wall). After inspecting the refrigerator, I decided it was time for some mango curry with the damaged eggs. So  here it is.

We will need,

Eggs 6
Raw Mango 1 Small
Salt to taste

 for the masala paste:
Onion  1 small
Coconut  1/2 cup
Garlic  3 cloves
Ginger  1"
Clove  4
Cinnamon 1/2"  piece
Turmeric

for the Oggarane:
Peanut oil 2 tbsp
Jeera 1/2 tsp
Fennel 1/2 tsp
Marati Moggu 2
Cardamon 2
Star Anise 1
Kalhuvu 1 piece (optional)

Method:

• Wash the egg set it aside
• Peel the skin on the green mango and grate it using a box grater. Discard the seed. Set it aside.
• For the masala paste, heat a pan and toast the sliced onions till  brown and remove. Toast the remaining ingredients except turmeric, one after the other till fragrant.  Set it aside.
• Once the toasted spices and aromatics are cool enough to handle, throw it into a blender along with the grated mangoes and turmeric. Pulse till the mixture is smooth. Add a little water if necessary.
• For the oggarane, heat the peanut oil in a wide mouth pan. Throw in all the spices. Once the spices stop sizzling, dump the masala paste into the hot oil. Add 3-4 cups of water and bring it to a boil. 
• Cover and simmer till the masala is no longer  raw and is fragrant about 15-20 minutes.
• Adjust salt. 
• Crack the eggs into the curry one at a time. Poach the eggs in the curry till done. I like mine with the yolks still  slightly runny, so I cook them for about 8-10 minutes or so. Remove from heat and serve it with rice or bread of choice. We had it with Chapati and Dosa.