Step 1
Heat the oil in a wide pan. Add the thinly sliced onions and saute till it starts to wilt.
Step 2
Add ginger and garlic paste, cook till the paste is done. Add all the masala powder and cook it for about 2 minutes sauteing throughout.
Step 3
Finally add the tomatoes and curry leaf and let it cook covered until the tomato has completely melted down.
Step 4
Adjust salt at this stage and add about a cup of water. Bring this to boil and pour in the milk.
Step 5
Reduce the flame and let the gravy heat up. Break open the eggs one at a time into a bowl. Then pour this gently into the gravy leaving space between each egg drops and cook it covered for another 5 minutes until the eggs are done.
Step 6
Transfer to a bowl and garnish with coriander leaf.
Pre Time
40min
Serves
2
Difficulty
Easy
Pre Time
2hr
Serves
8
Difficulty
Easy
Pre Time
0hr 25min
Serves
3
Difficulty
Easy
Pre Time
15min
Serves
3
Difficulty
Easy
Pre Time
20min
Serves
1
Difficulty
Easy
Pre Time
30min
Serves
2
Difficulty
Easy
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