Ingredients:
4 eggs
2 onions, sliced
1 tsp ginger paste
1 tsp garlic paste
1 tomato, chopped
1 tbsp coriander powder
1 tsp chilli powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1 1/2 cup thin coconut milk
1/3 cup thick coconut milk
1 sprig curry leaves
1/2 tsp mustard seeds
1 sprig curry leaves
salt to taste
1-1 1/2 tbsp oil
Preparation:
- Heat oil in a pan and splutter mustard seeds.
- Add sliced onions and saute well till transparent.
- Add curry leaves, ginger paste and garlic paste and saute till the raw smell goes.
- Add coriander powder, chilli powder and turmeric powder and mix well for a minute.
- Add chopped tomato into this and cook till it turns soft and oil separates.
- Then add thin coconut milk and salt and mix well.
- When it comes to a boil, carefully break the eggs into this boiling mixture leaving some space between the eggs. Do not stir.
- Cover and cook on medium low flame for 4-5 minutes till the eggs get cooked.
- Now add thick coconut milk and garam masala, mix gently and cook for 1-2 minutes.
- Switch off the flame and serve with pathiri, idiyappam etc…
