Grate dried coconut and roast it till it becomes brown.
Make a paste of the coconut using 1/4 tsp shahjira, 2 cloves, 1 pepper ball, 1/4 tsp ginger paste, 1 cardamom, about a quarter bunch of coriander, 1 clove of garlic and 1/2 cup of water and keep it aside.
Heat some oil and fry the onions till they are brown.
Add salt, turmeric 1/4 tsp garam masala, chilli powder, 2-3 methi seeds soaked overnight and simmer it for 5 more minutes.
Add the paste you have made and simmer it for 2-3 minutes more till the oil separates.
Gently break the eggs into the masala. Do not scramble.
Cover it with lid and let it simmer for 5-6 minutes.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.