This is a simple side dish that I make when I am preparing chapathis. Here the eggs are broken into the gravy and poached, which adds a nice flavor to the entire dish, a total delicacy for egg lovers like my hubby. I have also used tomato sauce instead of tomatoes. This makes the gravy more thicker and richer. Garam masala can also be used here if needed.
1. Eggs, 3.
2. Onions, medium-sized, 2.
3. Puréed tomatoes/canned tomato sauce ½ cup.
4. Green chilies, 1-2.
5. Ginger-garlic paste, 1 teaspoon.
6. Chili power, 1 teaspoon.
7. Coriander powder, 2 teaspoon.
8. Turmeric powder, ¼ teaspoon.
9. Fennel seeds, ¼ teaspoon.
10. Curry leaves, a sprig.
11. Chopped cilantro for garnishing.
12. Salt as per taste.
Dice the onions very finely and slit the green chilies into two. Heat a pan with some oil, add the fennel seeds and fry them for a few seconds. Then add the diced onions and curry leaves and sauté everything until the onions turn brown. Add the tomato sauce, green chilies, and ginger-garlic paste and keep sautéing until everything is well blended. Add the powders along with some salt and keep cooking under low flame until good smell comes from the mixture. A tablespoon of oil can also be added at this stage. Add 2 cups of water now and mix everything well. When the water comes to a boil, break the eggs into the mixture one by one and cook closed under medium flame for 10 minutes. The contents should not be mixed after the eggs are broken. Once the eggs are cooked, garnish the dish with chopped cilantro and serve the egg masala with rice, chapathis, idlis, or dosais.