Eggs - 3
Onion Big - 2
Tomato - 2
Green Chillies - 2
Ginger Garlic Paste - 1 tbspn
Cinnamon - 1 piece
Clove - 2
Sambar Powder - 1 tbspn (otherwise 1 tsp chilly pwd + 2 tsp coriander pwd can be taken)
Turmeric Powder - 1 tsp
Grind the items mentioned for grinding to a smooth paste and keep it aside.
Keep the kadai in the stove, saute cinamon and clove with 2 tsp oil.
Add the onion & chillies and saute it for a while, till onion become traslucent.
Add the Gingergarlic paste and saute it well.
Then add tomato and saute it, till it gets cooked.
Add water, sambar powder, turmeric powder & salt and close it with a lid.
Once the raw smell is gone, add the ground paste.
Once it starts boiling, split the eggs one by one and add it to the gravy and close with the lid for a while.
After 2 mins, remove the lid and with a laddle check whether the eggs are completely cooked.
Garnish with coriander leaves.
This dish will go well with both rice and also idly, chappathi, dosa varieties.
Try it out and let me know how was it.