Egg gravy

I love egg gravy so much that I can have them everyday! This can be eaten with rice or chappati.

You will need:

1. Oil - 1 Tbspn
2. Cardamom- 1, Cloves- 2, Cinnamom - 2cm piece
3. dried red chilli - 1, Cumin seeds-1/4 tspn
4. 1/2 Onion - finely chopped
5. 1 tomato - finely diced
6. Garlic - 1 pod finely chopped
7. Turmeric powder - 1/4 tspn
8. Sambar powder - 1-2 spn
9. Dry mango powder - 1-2 pinches
10. Thin Coconut milk - 1 cup ( I prepare it using Maggi Coconut powder)
11. Salt- to taste
12. Eggs - 3
13. chopped Corriander - to garnish

Method:

1. Take oil in pan and when hot add Cardamom, Cloves, Cinnamom, dried red chilli and cumin seeds.

2. When they splutter, add onion,garlic, turmeric powder and saute till the onion becomes brown.

3. Add tomatoes and saute till they become soft and mushy. Gently mash them so that they wil get cooked.

4. Add sambar powder, dry mango powder, salt and mix well.

5. Add the coconut milk and mix.

6. Cover with a lid and let it come to a boil on a low flame.

7. Now open the lid and boil till it becomes a thick liquid.

8. Keep on low flame again and break an egg into the gravy and stir so that it gets dispersed in the liquid.

9. From now on stop stirring and break the remaining eggs one by one into the gravy at different spots so that they form small omlettes.

10. Now cover with a lid and cook on low flame till the egg gets cooked.

11. Switch off and garnish with chopped corriander.