6 eggs
6 onions, chopped into big pieces
1/4 cup milk
2 tbsp cashew nuts
3 tbsp ghee or butter
8 green chilies
1 cup grated coconut
3 tbsp coriander powder
6 cloves
1 stick cinnamon
2 cardamoms
Small ginger piece
1/2 tsp turmeric
Salt to taste

Egg Korma

1. Mix green chilies, grated coconut, coriander powder, cloves, cinnamon, cardamoms, ginger, turmeric and blend to a paste.
2. Separate egg yolk from the eggs. Beat the egg white until it gets foamed.
3. To the egg white, add egg yolk, milk, salt and beat again for 10 minutes.
4. In a wide vessel, boil water and pour the egg mixture in the water. Cook until the egg gets boiled. Remove from water and cut into equal pieces
5. In a skillet, heat ghee and fry the cashew nuts until golden brown. To this, add onions, grounded paste, salt and fry for few minutes.
6. Also add some water and allow to cook. Later add the egg pieces and cook until the gravy thickens.
7. Serve with Plain rice or parathas.