Ingredients
| Quantity | Measure | Ingredients |
|---|---|---|
| 4 | Tablespoon | Cooking Oil |
| 1 | Medium | Onion |
| 2 | Large | Chillies Kashmir |
| 2 | Tablespoon | Ginger Garlic Paste |
| 1 | Teaspoon | Chilly Powder, Red |
| Quarter | Teaspoon | Turmeric Powder |
| 1 | Teaspoon | Coriander Powder |
| 200 | Grams | Tomatoes |
| 6 | Nos. | Curry Leaves (Kadi patta) |
| 1 | Teacup | Coconut - Grated /Desiccated |
| 1 | Teacup | Water |
| 1 | Salt-Spoon | Salt |
| 6 | Nos. | Eggs |
| 1 | Handful | Coriander Leaves (Kothmeer) |
Method
Prepare Seasoning
Heat the oil in a large pan and fry the sliced onion until golden brown. Add garlic & ginger paste and fry for a minute then add chili powder, whole dry chilies after removing the stems, turmeric and coriander powders. Fry on reduced heat till oil separates from the spices.
Cooking Stage
Add tomatoes, curry leaves, Coconut ,salt. Add a little water and simmer until the gravy becomes thick.
Add the eggs which have been boiled, shelled and cut in halves, keeping the yolks upwards. Cover the eggs with the gravy/ Add hot water, till it is just above the eggs and simmer till eggs absorb the masala.
Garnish with coriander leaves .
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