Egg curry with a difference

Ingredients:

• 6 Eggs
• 2 Finley chopped onion medium size
• 2 Finley chopped tomato medium size
• 1/2 tsp ginger & garlic paste
• 1-2 Chopped length wisegreen chilies(Optional)
• 2 tbsp chopped coriander leaves
• 6 to 8 curry leaves
• Salt To Taste
• Red chili powder to taste
• 3/4th tsp turmeric powder
• 1/2 tbsp coriander powder
• 1/4 tsp garam masala(optional)
• 2-3 tbsp vegetable oil

Preparation:

• Heat oil in a kadhi or wok and add onion,green chili ,ginger-garlic paste and fry till golden brown.
• Add Chooped tomatoes with all the spices (salt, turmeric, coriander & chili powder) except garam masala . Fry till it starts leaving oil.
• Add 1/2cup of water and now add whole eggs directly into the pan.
• Close the pan with a lid and cook on low flame till the egg gets cooked.
• One of the main important thing in this curry is you should not stir the eggs.
• You make sure they set in one place and turn them just lik you do for poached eggs.
• Simmer for 10 minutes.
• Garnish egg curry with garam masala and coriander leaves and serve hot with paratha, roti or rice.