| • | Chop the onion, green chillies, tomato and garlic.
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| • | Heat the oil.
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| • | Add fennel seed and fenugreek seeds. Allow spluttering.
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| • | Add the chopped up green chillies, onion, tomatoes and garlic.
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| • | Saute until they turn brown.
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| • | Cook until it changes tender.
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| • | Mix turmeric powder, reddish chili, coriander powder and salt.
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| • | Fry the mixture for few minutes.
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| • | Add coconut, tamarind paste, sugar and water.
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| • | Bring it to boil.
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| • | Drop the egg in the gravy one by one.
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| • | Cook it covered up all over normal burn for 10 minutes.
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| • | Once the egg are cooked properly, adorn the gravy with coriander leaves.
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| • | Serve it with steamed rice.
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