EGG DROP CURRY

Ingredients:

• Oil : 3 tbsp
• Clove : 3
• Bay leaf : 1
• Cinnamon stick : 2 small halved
• Cumin seeds : 1 tsp
• Onion : 1 medium sized finely chopped
• Green chilly : 3 sliced 
• Ginger garlic paste : 1 tbsp
• Kashmiri Chilly powder : 1 tbsp ( can add more or less depending on chilly powder you use )
• Coriander powder : 1 tbsp
• Cumin powder : 1 tsp
• Garam masala powder : 1 tsp
• Turmeric powder : 1/2 tsp
• Tomato paste : 2-3 tbsp
• Salt : taste
• Eggs : 7
• Water : 1.5 cups

Temper/Tadka:

• Oil : 2 tbsp
• Mustard seeds : 1 tsp
• Curry leaves : about 10 - 15 
• Whole red chilly : 1-2 broken
• Garlic clove : 1 crushed

Method: 

• In a deep vessel , heat 3 tbsp of oil.
• When it hot, add the whole spices and cumin seeds. 
• Add onions and saute till its golden and soft.
• Then add ginger garlic paste and all the masala powders
• Let it fry in oil.
• Add the tomato paste , stir till it separates.
• Then add 1.5 cups of water and add salt.
• Allow it to boil. 
• When it starts boiling, break eggs into the vessel.
• Do not stir. If you want eggs to be crumpled , then stir a little bit.
• Close lid and cook for 4-5 mins. 

Meanwhile in other small pan heat 2 tbsp oil . When its hot add mustard seeds, then red chilly, curry leaves and garlic. Heat for a min, then add this in to the egg curry.

Serve hot with rice.