Egg Curry - cooking recipe

Ingredients

6 eggs
1/2 small coconut
1 tablespoon poppy seed
10 cashews
2 tablespoons ginger-garlic paste
1 medium tomatoes
1 1/2 teaspoons red chili powder
3 teaspoons coriander powder
1 teaspoon fennel seed (saunf)
1 large onion
3 -5 coriander leaves, chopped (to garnish)

Preparation

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.
Cover.
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.