Heat the oil in a wide pan. Add the thinly sliced onions and saute till it starts to wilt.
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.
Finally add the tomatoes and curry leaf and let it cook covered until the tomato has completely melted down.
Adjust salt at this stage and add about a cup of water. Bring this to boil and pour in the milk.
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.
Transfer to a bowl and garnish with coriander leaf.
By Ria Samuel