Egg Curry

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 eggs
• 1/2 small coconut
• 1 tablespoon poppy seed
• 10 cashews
• 2 tablespoons ginger-garlic paste
• 1 medium tomato
• 1 1/2 teaspoons red chili powder
• 3 teaspoons coriander powder
• 1 teaspoon fennel seed (saunf)
• 1 large onion
• 3 -5 coriander leaves, chopped (to garnish)

Recipe

• 1 grind coconut, poppy seeds, fennel seeds and cashewnuts to a fine paste and keep aside.
• 2 heat oil in a skillet.
• 3 add the chopped onion and saute.
• 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 add 1 big cup of water.
• 6 cook on low flame for 5 minutes.
• 7 break eggs into it.
• 8 cover.
• 9 allow to cook on low flame for 5 minutes.
• 10 turn each egg carefully and allow it to cook for another 5 minutes on low flame.
• 11 garnish with corriander leaves and serve hot with hot rotis.