Egg – 3 nos:
Onion – 3 nos: (finley chopped)
Tomato – 1 no: (finely chopped)
Ginger – Garlic Paste – 1 tsp
Turmeric Powder – 1/4 tsp
Garam Masala – 1 tsp
Red Chilli Powder – 1 tsp
Oil – 3-4 tbsp
Mustard Seeds – 1/4 tsp
Curry Leaves – as required
Salt – as required
Corriander Leaves – 1 tsp
Heat oil in a flat, thick-bottom pan and splutter mustard seeds.
Add onion and saute in medium flame till onion become translucent.
Add curry leaves, salt and ginger-garlic paste; saute till onion turn slightly turn into brown.
Add tomato and saute till tomato become soft.
Add turmeric powder, corriander powder and chilli powder and saute for 2 mins:
Add 1cup water, mix well; adjuct the salt and cook till the gravy become thick, keeping the lid closed.
When the gravy become thick, make 3 small holes in the gravy; crack open the egg (make sure that yolk is intact) and place into the gravy.
Sprinkle salt on top of each egg; keep the lid close and cook in low flame for 5mins:
Remove from flame and garnish with corriander leaves.
Serve hot Egg Masala (Sunny Side Up) with chappathi or Appam.