1. Grind coconut, poppy seeds, fennel seeds and cashewnuts to a fine paste and keep aside. 2. Heat oil in a skillet. 3. Add the chopped onion and saute. 4. Once it is golden brown, add the ginger-garlic paste, the peeled and chopped tomato, red chilli powder, corriander powder and the ground paste. 5. Add 1 big cup of water. 6. Cook on low flame for 5 minutes. 7. Break eggs into it. 8. Cover. 9. Allow to cook on low flame for 5 minutes. 10. Turn each egg carefully and allow it to cook for another 5 minutes on low flame. 11. Garnish with corriander leaves and serve hot with hot rotis. ---------------------------------------------------------------------------
Nutrition
Ingredients
