Egg curry with mustard paste

It is one of the favorite egg curry preparation of mine. Long ago, one of my cousin sister prepared egg with poppy seed paste. It was awesome. After that, I prepared egg in same style for many times. Then I started to experiment the same dish in different styles. This preparation is a deviation of the original.

4 eggs

1 medium sized onion

1 medium sized tomato

½ tsp. ginger-garlic paste

1 tsp mustard seeds

1 tsp sesame seeds

½ tsp. coriander powder

¼ tsp. fenugreek seeds

1 dry red chili

Pinch of turmeric

Salt to taste

Oil for frying

Method:

Boil the eggs. Cut the onion in big cubes and boil until transparent. Set it to cool. Cut the tomato in cubes. Take out the onion cubes from water, and keep the water for later use. Make a fine paste of onion and tomato. Heat one tbsp. of oil. Break the dry chili into two parts. Add dry chili and fenugreek seed in the oil. When the seeds start spluttering add onion-tomato paste. Fry in medium heat for few minutes. Add ginger-garlic paste and fry until oil separates out. Make paste of mustard seeds, sesame seeds, and coriander powder. Add the paste. Add a pinch of turmeric powder, and salt. Add the water which was kept aside.  If you need add another cup of water and bring it into boil. Shelled the eggs and add to the curry. Boil until the gravy turns medium thick.