Eggs – 4
Onion – 1, big, finely chopped
Tomato – 1, chopped
Peppercorns – 1/2 tsp
Cumin Seeds – 1/2 tsp
Ginger – 1/2 inch piece, peeled
Garlic – 5 cloves
Saunf – 1/4 tsp
Mustard Seeds – 1/4 tsp
Cinnamon – 2 sticks
Coconut – 3 to 4 tblsp, finely chopped or grated
Curry Leaves – handful
Turmeric Powder – 1/4 tsp
Oil – 3 tsp
Salt as per taste

1. Boil the eggs and remove the shells. Keep aside.
2. Heat 1 tsp oil in a pan.
3. Stir-fry the peppercorns, cumin seeds, saunf, cinnamon, ginger, garlic, onions, tomato and coconut for 2 minutes.
4. Remove and grind them together to a smooth paste.
5. Heat the remaining oil in the pan.
6. Fry the mustard seeds and curry leaves for 30 seconds.
7. Add the ground paste, turmeric powder and salt.
8. Mix well and cook till the oil starts to separate.
9. Lightly prick the eggs with a fork and add to the pan.
10. Gently stir without breaking the eggs.
11. Serve with rice.

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