Egg drop masala

Serving size : 4

Total preparation time : 5 mins 

Total cooking time : 30 mins

Ingredients :

2 medium sized onions, finely chopped 

2 large tomatoes, finely chopped 

2 jalapeños or 3 thai green chilies finely chopped

2 inch fresh ginger grated

8 garlic cloves finely chopped

2 tbspn oil 

Salt to taste 

3 tbspn water

1/2 cup coconut milk 

8 whole raw eggs 

1/2 cup fresh coriander leaves chopped 

1.5 tsp cumin seeds

1 tspn Everest garam masala

1/4 tspn black pepper powder

1 tspn coriander powder

1/2 tspn cumin powder

1/2 tspn cinnamon powder

1.5 tbspn paprika powder/ Kashmiri Degi mirch powder 

Method : 

Heat oil in large heavy bottom broad saucepan. Add cumin seeds and let them splatter. Add green chilies and ginger garlic. Once fried, add onions and little salt only for onions. Fry onions till golden brown and add tomatoes. Cook till tender. Add all the spice powders and cook covered on medium heat for 2 mins. Stir and add 3 tbspn water and cook covered on high eat for another 3 minutes till spices are well cooked making sure it doesn't get burnt at the bottom. Add coconut milk and simmer for another 2 minutes. Now on low heat, break the eggs one by one into the spice mix making sure the egg yolks are separated and not on top of each other. Once all eggs are added, sprinkle some salt over the eggs and immediately cover without stirring or disturbing the eggs. Simmer covered for 5 minutes. Top it with coriander leaves and cook covered for another 2 minutes. Take the spoon and carefully try to scoop each and every egg making sure it's not stuck at the bottom,and properly cook,  do not press/ stir but carefully try to separate all the eggs. Once all eggs are cooked, serve hot over steamed rice or with Phulkas.