- Cumin seeds – 1 1/2 tablespoon
- Grated coconut – 2 tablespoon
- Egg – 2
- Shallots – 15 to 20 nos
- Tomato – 1 (Chopped. Medium size)
- Green chili – 2 (slited)
- Ginger garlic paste – 1 1/2 teaspoon
- Salt – to taste
- Turmeric powder – 1/2 teaspoon
- Chili powder – 2 teaspoon
- Coriander powder – 1 1/2 teaspoon
- Garam masala- 1/2 teaspoon
- Oil – 2 tablespoon
- Bay leaf – 1/2 (my leaf is big in size. If it is small in size use 1 leaf)
- Cinnamon stick – 2 to 3 pieces of 1 inch stick
- Star Anise – 1/2 piece
- Cloves – 2 to 3 nos
- Add cumin seeds and grated coconut in a mixer grinder. Grind it into paste.
2. Heat oil in a pan. Add dry spices to it.
3. Once the dry spices is roasted, add onion and green chili to it. Saute for a minute.
4. Add ginger garlic paste to it. Saute for 2 minutes.
5. Add tomato to it. Stir fry for a minute.
6. Add salt, chili powder, coriander powder, garam masala to it. Saute them until it becomes mushy masala consistency.
7. Add the paste of cumin seeds and grated coconut.
8. Add some water and turmeric powder to it.
9. When it starts to boil crack eggs and add directly to the curry one by one.
10. Cover the pan with lid. Let it cook for 7 to 10 minutes in simmer flame. After adding eggs to the curry, should not disturb the curry.
11. Check for the consistency of the curry. It should not be too thick or too thin in consistency. At this stage add fresh coriander leaves and switch off your stove.
The curry is ready now.