Egg Kurma

Seasoning:
Cloves - 2
Cinnamon - a small stick
Bay leaf -1
Mustard seeds - 1/2 teaspoon
Urad dhal - 1/2 tablespoon

Ground Paste:
Grated coconut - 3tsp
Curry leaves - 3 to 4
Mint leaves - 4 to 5

Masala powders:
Pepper - 1/2 tablespoon
Red chilly powder - 1 tablespoon
Coriander powder - 1 1/2 tablespoon
Turmeric powder - a pinch
Fennel powder - 1/2 tablespoon

Ingredients:
Eggs - 4
Onion -1 big thinly chopped
Tomatoes - 2 medium sized finely chopped
Green chillies - 2 vertically split
Ginger Garlic paste - 1tsp
Salt to Taste
Coriander leaves for garnishing
Oil - 3tsp

Method:

• Heat oil in a pan and season with whole garam masala, mustard seeds, urad dhal, green chillies and onions by adding one by one.
• When the onion turns transparent, add turmeric powder and ginger garlic paste. Cook till the raw smell goes.
• Then add tomatoes and cook well for 2-3 minutes. Add salt to fast the cooking process.
• Add Enough water and bring it to boil.
• Then break the eggs one by one and add it to the boiling mixture.
• Cook for 10 minutes in medium low by covering with a lid. Turn the eggs without breaking at half time.
• Then add the ground paste and bring it to a boil. That's it...
• Garnish with coriander leaves and serve hot.