Egg drop curry

Ingredients:

6 Eggs

Grind to a smooth paste:

¾ grated coconut

8 Kashmiri chilies

½ tsp turmeric powder

2 tbsp coriander seeds

½ tsp cumin seeds

3 garlic cloves

small ball of tamarind (without seed / shell / strings)

Other ingredients:

1 onion chopped

1 tomato chopped

1 green chili slit

2 tbsp oil

½ maggie cube

Pinch of sugar (optional)

Method:

1. Take a kadai, add oil and sauté the onion. As they turn translucent add the tomato with 2 tbsp water. Cook till it turns into a paste.

2. Now put the ground masala and the Maggie cube. Wash the mixer and add the masala water into the kadai. Let the curry come to a boil.

3. Break one by one, all six eggs into the kadai at different places (don’t break one on top of each other).

4. Add pinch of sugar (optional) and slit chili. Cook till the eggs are poached well in the curry. The consistency of the curry can be adjusted to your liking.

5. Add salt to taste

Bon appetit.