Konkani egg curry

Four eggs, half cup finely chopped onion, three or four medium sized tomatoes (blanched and skin removed), one tsp chopped ginger, one tsp chopped garlic, one tsp red chilli powder, four or five curry leaves, one tsp mustard seeds, four or five coriander leaves, oil, salt, garam masala, one tsp coriander seeds, one tsp cumin seeds, one tsp poppy seeds, three or four cloves, cinnamon.

Heat oil and add mustard seeds. When they start popping, add curry leaves. Add ginger, garlic, onions. Add half of the spice powder, salt, chilli powder. Chop the tomatoes and add it to the onions and fry till the tomatoes become a paste (you can just puree it and add it to the onions). Add half cup of water and cook for a minute. Break the eggs and add it to the curry. Add the remaining spice powder, close the lid and let it be. Later, add coriander leaves and serve.

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