Easy Egg Curry

This is one of those dishes you can make when you come late from work or have to make something in a jiffy. Goes great with rice or roti.

Ingredients:

Eggs – 4

Oil – 2 tbsp

Curry Leaves – from 3 twigs

Red Chilli Powder – 2 tsp

Coriander Powder – 1 tbsp

Fennel Seed (Saunf) Powder – ½ tsp

Tomatoes (Medium sized) – 3 (crushed)

Salt – to suit taste

Onion – 1 (finely chopped)

Water – 1 to 1 ½ cups

Method:

Heat the Oil in a pan. Add Curry Leaves. And within a few seconds, add the Red Chilli Powder. Stir them together. Add Coriander Powder and Saunf Powder. Mix again. Add the crushed Tomatoes and Salt. Cook in medium flame till the gravy turns thick. Add required water. And simmer to boil. Check the seasoning and adjust. Break each Egg into the boiling gravy. Add the finely chopped Onion. Cover the pan and simmer for 2 to 3 minutes. Stir gently without breaking the eggs. Cover with a lid and continue to simmer for another one or two minutes. The simple Egg curry is ready.