1/2 Yellow onion (chopped)
2 1/2 Tomatoes on the vine (chopped)
1/2 cup grated Coconut
5-6 Pearl onions
1tbsp ginger-garlic paste
1/4tsp Turmeric powder
1 1/2tbsp Chilli powder
2tbsp Coriander powder
1/2tbsp Cumin powder
1/2tsp Mustard seeds
1/2tsp Urad dal
1tsp Cumin seeds
1tsp Fennel seeds
1 Cinnamon stick
4tbsp Sesame oil
- Grind the coconut and pearl onions to a fine paste with little water.
- In a sauce pan, heat sesame oil, add mustard seeds, when they crackle, add urad dal, cumin seeds, fennel seeds, cloves and cinnamon stick.
- Now add chopped onion along with salt and saute. You can also add curry leaves at this time.
- When onion starts browning, add ginger-garlic paste and saute until the raw smell disappears.
- Now add chopped tomatoes and cook till its mashed completely.
- Then add all the powders and cook for 2 mins.
- Add the ground coconut mixture and mix well and cook with 3 cups of water along with salt.
- Once it comes to the right consistency, break 2 eggs and scramble it into the gravy. (This way you get egg in every bite.)
- Check and adjust the salt at this time and mix well.
- Now carefully break the remaining eggs and pour it in the gravy one at a time and cook without disturbing the eggs in a low flame. (If you don't want the eggs in all your bites, you can also boil the eggs, halve it and drop it in once the gravy thickens.)
- Cook till the eggs are cooked and the oil separates and garnish with cilantro.
Serve with steamed rice or dosa or chapathi.
Believe me, you will keep asking for more.