Egg curry

Ingredients (serves for 2)

Egg - 2

onion - 1 (big)

tomato - 2 

turmeric powder - 1/4 tsp

chilli powder - 1/2 tsp

coriander powder - 1 1/2 tsp

garam masala - 1 1/2 tsp

salt - as needed

asafoetida - a pinch

green chili - 3

coconut (chopped) - 5 tsp or grated coconut - 4 tsp

cumin seeds - 1/2 tsp

fennel seeds - 1 tsp

coriander leaves - for ganishing

oil - 3 tsp

Method:

• chop onion, green chili, tomatoes and keep it aside
• grind coconut and 1/2 tsp of fennel seeds to a fine paste
  
• heat a vessel with oil and add cumin seeds, fennel seeds
  
• saute it for a minute and then add chopped onion, green chili
  
• fry till the onion become transparent and then add salt, chopped tomatoes
   
• cook covered till the tomatoes become mushy. 
  
• add turmeric powder, chili powder, coriander powder and garam masala
  
• mix well and then add coconut paste. 
   
• add 2 cups of water and cook till it becomes thick gravy and the raw smell goes off
   
• break the egg shell and add the raw eggs directly in the gravy. don't mix.
  
• add asafoetida and cook covered for sometime. 
• turn the eggs in between for even cooking and cook covered till the egg gets completely cooked.
• Garnish with coriander leaves and serve with hot rice or with chappathi / roti.