Poached Egg Curry in a hurry

The day we got back from our vacation, I wanted to eat something spicy and homemade.  Looked at the fridge for what was there as I had emptied it (almost) before leaving.  The eggs were the first thing I saw and I picked them to make this quick and easy curry.  It takes less than 30 minutes to cook and hardly needs any prep work.

Ingredients:

·         Eggs – 6 No

·         Tomato puree – 2 cups

·         Coconut powder – 1 table spoon

·         Cumin powder – 1 tea spoon

·         Coriander powder – 1 tea spoon

·         Turmeric powder – 1 tea spoon

·         Cinnamon powder – 1 tea spoon

·         Clove powder – 1 tea spoon

·         Ginger paste – ½ tea spoon

·         Garlic paste – ½ tea spoon

·         Chili powder – 1 tea spoon (add per taste)

·         Salt – 1 tea spoon (add per taste)

·         Mustard seeds – ½ tea spoon

·         Curry leaves – 6 to 8 leaves

·         Olive oil – 1 table spoon

·         Water – 1 cup

Method:

To a pan on medium heat, add the oil.  Let it heat and then add Mustard seeds.  Let them splutter. Add curry leaves.  Lower the flame.  Add the Tomato puree and water.  Let it boil.  Add all other ingredients except eggs and Chili powder.  Take the pan off the heat.  Now, break the eggs one at a time carefully into curry.  Do not stir.  Close the pan and place it back on low heat.  Let it cook for 10-15 minutes until the eggs are completely cooked.  Take some aside for the non spicy version.  Now, add the Chili powder and stir in gently.  Let it come to a boil.  Poached egg curry is ready to eat!!  It tastes good with Peas rice, Fragrant Ghee Rice , Chapatti or Roti.