For spicy paste:
Coconut grated - 1/2cup
Chopped Red onion - 1/4cup
Fennel,cumin seeds,Dania seeds
gasagasa,pepper corns,Urad dal(each) - 1tsp
Chili,Coriander powder,Garam masala(each) - 1 tsp
egg - 4
Cinnamon,Lavangam cloves - 3
Mustered seeds -1tsp(optional)
Ginger,garlic paste- 2tsp
Green chili - 3
Chopped onion and tomato(each) - 1
Turmeric powder - 1/4tsp
Curry leaves - 1 tsp
Coriander leaves - 3 tsp
METHOD:For spicy paste heat oil in pan add all the spices except Chili,Corridor powder and coconut.Saute it for while and let it cool.Now grind these with fresh coconut,then add chili,coriander powder and grind it well.You can use the spicy paste for other kurmas too(like chicken,muton,,It gives different taste).Adding powders while grinding make kurma more spicy and taste.
Heat the pan with the oil and add Cinnamon,Lavangam cloves when it pops add green chili,onions,Ginger garlic paste and fry until it becomes brown. .Then add chopped tomato and fry for 3 mins. Add turmeric powder and saute for a while .Now add the salt, spicy paste and water, bring to boil in the medium heat for 6 min.Crack the egg (don't beat the egg) and drop it in the boiling masala and allow it to cook. Dont stir for 5 mins in simmer till gravy is thick.Wait until yellow part boils and separate. Remove from fire. Season with curry leaves and mustard seeds.
Serve hot with rice or chapattis, garnished with chopped coriander leaves.