Eggs - 6
Oil - 5 tbsp
Onion -1 L chopped fine
Green chili - 4 slit
curry leaves - few
Tomato - 1 M chopped fine
Ginger garlic - 1 tsp
Red chili powder -1 tsp plus little more
Corriander powder - 3/4 tsp
Cumin seeds - 1/2 tsp
Garam masala - 1/4 tsp
Salt - 1tsp
Water - 1/2 cup
method :
1. Heat oil in a wide pan
2. Now add cumin seeds, onions, green chili, curry leaves and 1/4 tsp salt fry till light brown
3. Now add ginger garlic paste fry for a min
4. Now add tomato, RCP and coriander powder n more salt n fry well
5. Now add water n close the lid and cook for 10 mins on low flame
6. Now gravy should be little watery, if needed add 1/4 cup water so that eggs can cook
7. Now break the eggs in pan one by one in every corner and sprinkle 1/4 tsp salt and garam masala on top of eggs and close the lid and cook for 5 mins on low flame
8. Now open the lid and turn eggs and close the lid and cook on slow flame till oil oozes out.
Tomato - 1 M chopped fine
Ginger garlic - 1 tsp
Red chili powder -1 tsp plus little more
Corriander powder - 3/4 tsp
Cumin seeds - 1/2 tsp
Garam masala - 1/4 tsp
Salt - 1tsp
Water - 1/2 cup
method :
1. Heat oil in a wide pan
2. Now add cumin seeds, onions, green chili, curry leaves and 1/4 tsp salt fry till light brown
3. Now add ginger garlic paste fry for a min
4. Now add tomato, RCP and coriander powder n more salt n fry well
5. Now add water n close the lid and cook for 10 mins on low flame
6. Now gravy should be little watery, if needed add 1/4 cup water so that eggs can cook
7. Now break the eggs in pan one by one in every corner and sprinkle 1/4 tsp salt and garam masala on top of eggs and close the lid and cook for 5 mins on low flame
8. Now open the lid and turn eggs and close the lid and cook on slow flame till oil oozes out.
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