Mango Egg Curry

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 shell of the boiled 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.