This is one of those dishes you can make when you come late from work or have to make something in a jiffy. Goes great with rice or roti.
Eggs – 4
Oil – 2 tbsp
Curry Leaves – from 3 twigs
Red Chilli Powder – 2 tsp
Coriander Powder – 1 tbsp
Fennel Seed (Saunf) Powder – ½ tsp
Tomatoes (Medium sized) – 3 (crushed)
Salt – to suit taste
Onion – 1 (finely chopped)
Water – 1 to 1 ½ cups
Heat the Oil in a pan. Add Curry Leaves. And within a few seconds, add the Red Chilli Powder. Stir them together. Add Coriander Powder and Saunf Powder. Mix again. Add the crushed Tomatoes and Salt. Cook in medium flame till the gravy turns thick. Add required water. And simmer to boil. Check the seasoning and adjust. Break each Egg into the boiling gravy. Add the finely chopped Onion. Cover the pan and simmer for 2 to 3 minutes. Stir gently without breaking the eggs. Cover with a lid and continue to simmer for another one or two minutes. The simple Egg curry is ready.