Egg Curry

• 6 eggs
• 1/2 small coconut
• 1 tablespoon poppy seed
• 10 cashews
• 2 tablespoons ginger-garlic paste
• 1 medium tomatoes
• 1 1/2 teaspoons red chili powder
• 3 teaspoons coriander powder
• 1 teaspoon fennel seed (saunf)
• 1 large onion
• 3 -5 coriander leaves, chopped (to garnish)

1. Grind coconut, poppy seeds, fennel seeds and cashewnuts to a fine paste and keep aside.
2. Heat oil in a skillet.
3. Add the chopped onion and saute.
4. Once it is golden brown, add the ginger-garlic paste, the peeled and chopped tomato, red chilli powder, corriander powder and the ground paste.
5. Add 1 big cup of water.
6. Cook on low flame for 5 minutes.
7. Break eggs into it.
8. Cover.
9. Allow to cook on low flame for 5 minutes.
10. Turn each egg carefully and allow it to cook for another 5 minutes on low flame.
11. Garnish with corriander leaves and serve hot with hot rotis.

eggs, coconut, poppy seed, cashews, gingergarlic, tomatoes, red chili powder, coriander powder, fennel, onion, coriander

Taken from www.food.com/recipe/egg-curry-44342 (may not work)