1 medium sized onions sliced.
1 sprig of fresh coriander leaves chopped
1 sprig of curry leaves.
2 table spoon oil
Salt to taste
MASALA TO GRIND
2 medium sized onion
2 garlic pods
1 medium size tomato
½ tea spoon turmeric powder
1 table spoon red chilli powder
1 table spoon coriander powder
¼ cup grated coconut
1. Grind all the ingredients for masala to a smooth paste with little water and keep aside.
2. Heat oil in a pan, add mustard seeds when they started to splutter, add curry leaves and sliced onions, fry the onions until they become transparent. Now add the ground masala, fry the masala for few minutes.
3. Add salt and water, cook the gravy until the gravy reaches desired consistency. Lower the flame to medium, open the shell of raw egg , slowly pour the egg to gravy one by one. Cook the eggs with a closed lid in a medium flame for five minutes. toss the eggs slowly one by one. Cook it for 2-3 minutes.
4. Serve hot with rice or chapathi.