Ingredients:

Egg – 2
Onion – 1
Tomato – 1
Grated coconut – 3 spoons
Turmeric powder – a pinch
Chicken masala powder – 1 spoon
Chili powder – ½ tsp
Black pepper – 1 tsp
Coriander seeds – 1 tsp
Poppy seeds (kasakasa) – ½ tspn
Fennel seeds (perunjeeragam) – 1 tsp
Mustard seeds and Black gram– ½ tsp
Curry leaves – a string
Coriander leaves – a string
Oil, salt – As required

Recipe:

Cut the Onion and Tomato into small pieces.
Grind Coriander seeds, Poppy seeds (kasakasa), Fennel seeds and Black pepper with Grated coconut. Take coconut milk out of this ground mix and keep aside.
Heat Oil in a pan, add Mustard seeds and Black gram. Once it splutters add Curry leaves and Onion. Fry till the onion becomes golden brown in color.
Then add Tomato and fry till it becomes soft.
Then add Chili powder, Chicken masala powder and Turmeric powder. Fry till the raw smell of masala goes.
Once the raw smell goes add a cup of Water, Salt and already prepared Coconut milk. Let it boil once.
Finally break each Egg and drop into the curry, one at a time. Do not stir or mix after this. Let it boil for a few minutes.
Once the Eggs cook on both sides, garnish with Coriander leaves.

Serves 2 people.