Kerala Egg Curry with vegetables

This version of a Kerala Egg curry has it all, eggs, vegetables and flavor.
Serve it with rice for a wholesome meal.

4 eggs, boiled and pealed
1 large onion, chopped
1 tsp cumin seeds
1 tsp fennel seeds
2-3 tbsp oil
A sprig of curry leaves
Paste of( 2-3 green chilies, 3-4 cloves of garlic, 1” ginger, 1 tsp coriander seeds, 1 tsp pepper and 1,tomato)
 2 potatoes, quartered
1/2 cup frozen peas
1/2 cup green beans
1 tsp turmeric pd
1 tsp chili pd
1 can coconut milk
1 tsp ghee

Heat oil, add the cumin and fennel seeds. Next add the onions and fry till pink.
Next add the potatoes, peas and beans. Add the curry leaves, salt, turmeric and chili pd. Fry well for 4-5 mins.
Next add the paste. Fry well. Add the eggs and a little water , cover and simmer  till the potatoes are almost done. Next add the ghee and coconut milk. Simmer for a couple of minutes and serve.