Eggs – 4,
Onion – 2,medium,sliced fine,
Green chilli – 2, each slit into 2,
Red chilli powder – 1/2 Tsp,
Haldi – 2 pinch,
Ginger garlic paste – 3/4 Tsp,
Dhania powder -1 Tablesp,
Corn flour – 1 Tsp,
Oil – 2to 3 Tablespoons,
Curry leaves – Few,
Tomato puree – 1 Tablesp,
Chopped coriander leaves – 1 Tablesp,
Cloves – 2, cinnamon – (2) 1/4″ pieces ,
1).Beat eggs in a bowl and whisk well with a 1tsp of corn flour and 1/8th tsp of salt. Keep it aside.
2).Heat oil in a kadai,add cloves, cinnamon, curry leaves and fry for a second.
2).Add Haldi, dhania powder, chilli powder, fry little and add onion with chilli pieces. Fry till onion becomes pink, add ginger garlic paste and fry till raw smell disappears.
3).Add tomato puree,fry for a second and add 200 ml of water along with salt.
4).Allow the water to boil for 2 min. While it is boiling, once again beat egg solution and pour it in spoonfuls into boiling gravy. Do not stir immeadiatly.
5).Allow it to boil under low flame for another 2to 3 min so that egg solution becomes into small chunks. Garnish with coriander leaves.
6).Serve this delicious egg curry with poori/ chapathi/ dosa/ idli like break fast items and also plain rice.