Ingredients

Instructions

  1. Grind coconut, poppy seeds, fennel seeds and cashewnuts to a fine paste and keep aside.
  2. Heat oil in a skillet.
  3. Add the chopped onion and saute.
  4. Once it is golden brown, add the ginger-garlic paste, the peeled and chopped tomato, red chilli powder, corriander powder and the ground paste.
  5. Add 1 big cup of water.
  6. Cook on low flame for 5 minutes.
  7. Break eggs into it.
  8. Cover.
  9. Allow to cook on low flame for 5 minutes.
  10. Turn each egg carefully and allow it to cook for another 5 minutes on low flame.
  11. Garnish with corriander leaves and serve hot with hot rotis.