Eggs go well with spices, and the sweet flavour of parsnips, the main vegetable here, also lends itself specially well to spicing. Dill is not a typically Indian herb but I find it goes well with this dish.
Grind the cardamom pods and coriander and cumin seeds finely in a coffee grinder or a pestle and mortar. Melt the butter over a medium heat in a large, heavy-based pan. Add the onions and stir for a few minutes until softened, then add the parsnips, ground spices, chilli and garlic and stir for a further minute or two.
Stir in the tomatoes and sugar, then cover and simmer over a fairly low heat for 15–20 minutes until the parsnips are soft. Remove the lid and increase the heat. Stirring all the time, let the mixture bubble for a few minutes until it is very thick. Remove from the heat and season to taste with salt.
Just before you want to eat reheat the vegetable curry over a medium heat until just bubbling. Stir in half the chopped dill. Quickly break in the eggs, spaced apart, then cover and cook for about 3 minutes until the egg whites are set but the yolks still soft. Sprinkle the remaining dill on top and serve straight away.
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