Ingredients:

• eggs – 5
• Onions, finely chopped – 4
• Fresh Coconut – 3 tsp
• Ginger-garlic paste – 2 tsp
• Garam Masala – 1 tsp
• Cumin and coriander powder – 1 tsp
• Chilli powder – 3 tsp
• Turmeric – 1/2 tsp
• Oil – 3 tbsp
• Salt – 3 tsp
• For garnish:
• Roasted cashew – 8
• Coriander leaves – a few strands

Method:

1. Heat oil in a kadai. Add onions and fry them till they are transparent
2. Add ginger-garlic paste and turmeric. Fry for 1 or 2 mins.
3. Then add cumin, coriander powder, garam masala, coconut, chilli powder and salt.
4. Add a little water to make the gravy thinner
5. Cover and cook, stirring occasionally, until the oil separates.
6. When it is done, break the eggs directly into the kadai
7. Cover (pour some water on the lid – this will ensure curry doesn’t stick to the bottom) and cook for another 5 to 8 mins.
8. Once the eggs are cooked, flip them carefully so as not to break the yolk. Cover, pour some water on the lid, and cook for another 5 mins.
9. Once the eggs are done completely, remove from heat and garnish with coriander leaves and cashews
10. Serve hot with rotis or rice

Recipe courtesy of Jyothi Polisetty