EGG KURMA (MUTTAI KURUMA)

This receipe is mostly prepared on our home on sundays when we need a sidedish for idly/dosa , when
there is no one to go for chiken/mutton shop.But try it once , spicy , you will add it in favourites......best is to add with aapam.....

INGREDIENTS
ONION-1 small
Tomato-1 big
egg-4
chilli powder-1/4 teaspoon
coriander powder-1/4 teaspoon
turmeric powder-1/2 teaspoon
salt - to taste
oil-3 tablespoon

for masala paste
grated coconut/chopped-six tablespoons
garlic-4 pods
ginger-4 small pieces
green chilli-3
pottukadalai/roasted gram-1 tablespoon
one small onion finely chopped
fennel seeds-1 teaspoon

Seasoning
Clove-2
Cinnamon-2
brinji leaf-1 crushed
fennel seeds-1 teaspoon

PREPARATION
STEP1
grind all the ingredients referred in For masala paste in to a very smooth paste by adding little tablesalt so that it forms a smooth binding paste.

STEP2
      Pour oil in a pan add items given for seasoning.let it splutter.Now add chopped onions,cook well.once its done add chopped tomatoes add little salt so that it smashes well and binds with onion together as a paste like consistency...now add chilli powder, coriander powder,turmeric powder and salt.Add enough water allow it to boil closing the pan 2-3 minutes until raw flavour of masala vanishes.now add masala paste and  close the pan leave it in medium flame for five minutes.After it starts boiling,break and add the raw eggs one by one to the gravy leaving enough space in between.(can see in picture).Donot stir it leave it for up to 3 minutes in medium flame.Cook for another 2 minutes. Switch off the stove serve egg kuruma with rice/tiffen items..Ideal for Idly,dosa,aapam,rotis etc.....