Ingredients:

• eggs 6
• Grated Coconut 3 cups
• Onions 2 medium sized, cut lengthwise
• Onions 2 medium sized, cut fine
• Garam Masala 4 tsp
• Cloves 3
• Black Pepper 3 to 4 seeds
• Cinnamon 1 stick
• Haldi 1 tsp
• Chopped Coriander leaves 1/4 cup
• 3 tbsp oil
• salt to taste

Method:

1. Fry black pepper, cinnamon, and cloves in 1 tbsp oil for one minute. Drain them and keep aside.
2. In the same oil, fry the onions (lengthwise cut) till golden brown. Add coconut and fry till coconut loses its moisture and becomes little brown. Allow to cool.
3. Grind coconut and onion in mixer along with cloves, cinnamon, pepper, garam masala.
4. Add water to make it a thick smooth paste. Keep this masala aside.
5. Take a broad-based vessel. Heat remaining oil and fry finely cut onions till they turn golden brown. Once fried, add two cups of water, haldi and salt and let it simmer and boil.
6. Break eggs one by one and add in this boiling water (water should be boiling otherwise eggs will get scattered). Let the eggs cook in it for 2-3 minutes.
7. Once the eggs are cooked, add the masala. Stir carefully so that the eggs do not break. Simmer it for 2-3 minutes on low-flame.
8. Garnish with coriander leaves and serve hot with rotis or rice.

Recipe courtesy of Vaishali Nayak