Egg curry with fennel and dil weeds

I had a bunch of boiled eggs and some dill weeds in the fridge, so decided to make the curry that I had fallen in love with more than a month back. It tastes much better as an egg curry than as a potato curry!

 

6 boiled eggs

1/2 tsp fennel seeds
1 bay leaf
Paste of 1 large onion
2 tsp ginger paste
1/2 tsp garlic paste
Haldi powder to taste
Chilli powder to taste
Salt to taste
Cooking oil (about 1 tbsp)
Dil leaves for garnish
1/2 tsp fennel seeds, crushed
1 tsp sugar, crushed

Method:
In a little oil, fry the boiled eggs till lightly browned.

Heat oil and add fennel seeds and bay leaf, fry for a minute till the aroma releases.
Add a mix of fine onion paste, ginger paste and garlic paste, haldi and chilli powder.
Fry the masala well till oil seperates. 

Add eggs. Bring to boil and take off the fire.
Garnish with dil leaves and a pinch of fennel and sugar powder.