Eggs-4
Coconut-1 small cup
Coriander seeds-2 sp
Cumin-1 sp
Clove-2
Cinnamon-2
Cardomom-2
Garlic-2 flakes
Dry red chillies-3
Tomatoes-1
Onion-1
Salt

Coconut Egg Curry

1. Roast coriander, cumin, whole garam masala and garlic, red chilies in a little oil. Grind these with coconut, little water. Keep aside.
2. Heat oil in a pan. Add chopped onions and fry till brown. Add chopped tomatoes and fry for a min.
3. Add ground masala and fry for 2 mins. Add some water and salt and allow it to boil. When the curry is boiling break eggs into it one by one.
4. Do not break it one over another. Do not stir. Cover the pan with a lid and cook on low flame until the eggs are hardened.
5. Cook for 10 mins and garnish with chopped coriander. Serve with rice or rotis
   Preparation time: 20 minutes