Egg Masala Curry

Ingredients:

Boiled eggs - 8 (scar them with knife on 3 sides as shown in pic)
Cloves - 4
Cinnamon -1 stick 
Elaichi -4 
Star anise - 2
Finely chopped Onions -1 
Mustard seeds -1 tsp
Ginger garlic paste -1 tbsp
Tomatoes - 4, blanched,peeled and pureed
Turmeric powder -1 tsp
Red chilli powder - 1 tbsp
Coriander powder -2 tbsp
Garam masala powder - 1 tbsp
Slat to taste
Oil - 3 tbsp
Coriander leaves - chopped for garnish 
Water -1 cup

Paste Ingredients:

Curry leaves - 6
Dry roasted cumin seeds - 1 tbsp
Green chillies -2
Fresh coconut - 3 tbsp
Khus Khus(gasagasalu) - soak in tbsp water for 15 min - 1 tbsp
Cashew nuts - 6

Method:

1) Heat 1 tbsp oil in a heavy bottomed vessel, add the boiled eggs and saute of low to medium flame for 2-3 minutes. Add a pinch of turmeric powder and combine. Remove and keep aside.
2) In the same pan, add the remaining oil and add the cloves, cinnamon, elaichi and star anise and mustard seeds and saute for a few secs till the mustard splutters. 
3) Add chopped onions and saute till onions turn transparent. 
4) Add ginger garlic paste and saute for 4 minutes.
5)  Add chilli powder, coriander powder and salt and combine. Add the tomato puree and cook for 3-4 minutes
6) Add the ground paste and cook for 8-10 minutes. 
7) Add a cup of water and bring to boil.
8) Add the boiled eggs and let it cook in this masala for 7-8 minutes on medium flame.
9) Reduce flame and cook till you get the desired curry consistency.
10) Add garam masala powder and combine. Garnish with coriander leaves. 
11) Turn off heat and serve hot with chapati or white rice.