Open Egg Curry

Prep time: 10 minutes Cooking time: 15 minutes Total time: 25 minutes

INGREDIENTS  : 

Eggs   6

Oil       2 tbsp

For gravy

Fresh grated coconut  2 tbsp

Onion 1 cup (chopped)

Kashmiri whole chillies 7

Curry leaves 15 -20

Whole cardamom pods 2

Clove 4

Peppercorns 5

Whole coriander seeds 1 tbsp 

Salt to taste

Water enough to find a smooth paste. 

PREPARATION  :

In a large mixer jar add all ingredients under gravy section except water.

Add water gradually as you are grinding it.

Once the paste is ready heat oil in a flat pan add the paste to oil and fry it for 4-5 minutes.

Once the oil separate from the masala add around 3/4 cup of water and mix it, add salt as per your taste.

Once the curry starts to boil you need to break each egg carefully in a bowl and drop it in the curry one by one at a little distance from each other.

Cover the pan and simmer the flame to low for 5-7 minutes. Let the eggs cook do not stir the gravy. 

After 7 minutes the eggs would be cooked garnish it with some freshly chopped coriander leaves. 

Serve it with steamed rice or chapati.