Once the oil is hot, add cumin seeds and fennel seeds and fry for 4-5 seconds.
Add coconut, Kashmiri dry red chilies, and black peppercorns, and roast until the coconut is slightly browned, stirring frequently.
Remove the pan from heat and let the mixture cool down.
Add the roasted ingredients to a blender along with ¼ cup of water.
Blend to make a fine paste.
Fry The Eggs
Wipe the eggs with paper tissues and poke them with a fork.
Heat oil in a small pan over medium heat.
Once the oil is hot, add the eggs and fry until browned from all sides, stirring frequently.
Remove them from the pan and keep aside.
Make The Curry
Heat oil in a large pan over medium-high heat. Add the leftover oil from frying the eggs to this pan.
Once the oil is hot, add brown mustard seeds, cumin seeds, and curry leaves and let them crackle for 5-6 seconds.
Add red onions and cook until slightly browned, stirring frequently.
Add ginger garlic paste and cook until onion turns golden brown.
Now add tomato puree and cook for 1-2 minutes.
Add coriander powder, turmeric powder, red chili powder, and salt. Cook until oil starts to separate from the sides.
Add the masala paste and ¼ cup water and mix well.
Cover the pan with a lid and cook for 5-6 minutes.
Add 1 cup of water and fried egg and cook for 3-4 minutes.
Adjust the gravy by adding more water. Check for salt and add more if needed.
Add lime juice and mix well. Serve hot.
Notes
Poke the eggs with a fork all over before frying. This will prevent the eggs from spluttering in the hot oil.Dry roasting the masala on medium flame makes them release all their flavors and makes this curry delicious.The masala should be ground into a fine paste.Do not add too much water while making the paste; otherwise, it will not become smooth.This recipe yields a good amount of gravy, so you can increase the number of eggs according to your requirements.