Ingredients

• 6 eggs
• ½ onion, sliced
• 1 tbsp. oil
• Salt to taste

 Grind to a paste

•  2 red chillies
• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. mustard seeds
• ½ tsp. turmeric powder
• Little tamarind
• ½ onion
• 2 flakes garlic
• 6 tbsp. coconut

1.  Heat oil in a vessel and fry the sliced onion till brown.
2. Add ground masala paste and fry for two or three minutes.
3. Add 2 cups water (or as required for curry) and bring to a boil. Simmer for 5 minutes. 
4. Break the eggs directly into the curry taking care to see that they do not overlap. 
5. Cook on low flame till oil surfaces, shaking the pan once or twice to prevent the eggs sticking to the bottom of the pan. 
6. Do not stir.
7. Serve hot with steamed rice, rotis or bread.