Egg Curry

Directions

1. 1
   Grind coconut, poppy seeds, fennel seeds and cashewnuts to a fine paste and keep aside.
2. 2
   Heat oil in a skillet.
3. 3
   Add the chopped onion and saute.
4. 4
   Once it is golden brown, add the ginger-garlic paste, the peeled and chopped tomato, red chilli powder, corriander powder and the ground paste.
5. 5
   Add 1 big cup of water.
6. 6
   Cook on low flame for 5 minutes.
7. 7
   Break eggs into it.
8. 8
   Cover.
9. 9
   Allow to cook on low flame for 5 minutes.
10. 10
    Turn each egg carefully and allow it to cook for another 5 minutes on low flame.
11. 11
    Garnish with corriander leaves and serve hot with hot rotis.