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Egg Curry

Ingredients

Eggs -- 6
Onions -- 2 (chopped)
Tomatoes -- 2 (diced)
Garlic -- 5 flakes
Ginger -- 1" piece
Crisco Oil -- 4 tsp
Chili Powder -- 2 tsp
Coriander Powder -- 4 tsp
Turmeric powder -- 1/2 tsp
Salt -- to taste
Coconut (grated) -- 1/2 cup
Cloves -- 4 pieces
Cinnamon powder -- pinch
Cardamom Powder -- optional
Coriander leaves -- a few
Curry leaves -- a few
Tomato paste -- 2 tsp

Method

1. Grind ginger and garlic to a paste. Grind coconut to a paste separately.
2. Heat oil in a pan. Add cloves, cinnamon powder, and the ginger-garlic paste.
3. Then put onions and tomatoes into the pan.
4. Keep frying until the onions are cooked.
5. In a bowl, put chili powder, coriander powder, turmeric powder, and salt.
6. Mix well with water, and then add into the pan.
7. Boil it for some time.
8. Now add coconut paste and tomato paste.
9. Boil everything together for a few more minutes.
10. When the gravy becomes thick, turn off the heat.
11. Break each egg and drop it into the gravy mixture, one at a time.
12. Make sure the eggs do not touch one another.
13. Do not mix or stir.
14. Allow the eggs to set for sometime, and then cook on low heat.
15. Boil for 5 minutes.
16. Now turn over the eggs gently.
17. Cook for 2 more minutes.
18. Remove pan from heat.
19. Garnish with coriander leaves and curry leaves.

Serve with chapatti or rice. Hope your guests will like it.