Ingredients

• Eggs - 5
• Onions, finely chopped - 4
• Fresh coconut - 3 tsp
• Ginger-garlic paste - 2 tsp
• Garam masala - 1 tsp
• Cumin and coriander powder - 1 tsp
• Chilli powder - 3 tsp
• Turmeric - 1/2 tsp
• Oil - 3 tbsp
• Salt - 3 tsp
• For garnish:
• Roasted cashew - 8
• Coriander leaves - a few strands

How to Make Egg Coconut Masala Curry

• Heat oil in a kadai. Add onions and fry them till they are transparent
• Add ginger-garlic paste and turmeric. Fry for 1 or 2 mins.
• Then add cumin, coriander powder, garam masala, coconut, chilli powder and salt.
• Add a little water to make the gravy thinner
• Cover and cook, stirring occasionally, until the oil separates.
• When it is done, break the eggs directly into the kadai
• Cover (pour some water on the lid - this will ensure curry doesn't stick to the bottom) and cook for another 5 to 8 mins.
• Once the eggs are cooked, flip them carefully so as not to break the yolk. Cover, pour some water on the lid, and cook for another 5 mins.
• Once the eggs are done completely, remove from heat and garnish with coriander leaves and cashews
• Serve hot with rotis or rice