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Preparation Time : 25
Cook Time : 20
Total Time : 45
Grind coconut, poppy seeds, fennel seeds and cashewnuts to a fine paste and keep aside.
Heat oil in a skillet.
Add the chopped onion and saute.
Once it is golden brown, add the ginger-garlic paste, the peeled and chopped tomato, red chilli powder, corriander powder and the ground paste.
Add 1 big cup of water.
Cook on low flame for 5 minutes.
Break eggs into it.
Allow to cook on low flame for 5 minutes.
Turn each egg carefully and allow it to cook for another 5 minutes on low flame.
Garnish with corriander leaves and serve hot with hot rotis.
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