3 tomatoes chopped
1 large or two small onion finely chopped
1 inch piece of ginger finely chopped
2-3 large cloves of garlic crushed or pounded in a mortar and pestle
1/2 tsp cumin powder
1/2 to 3/4th tsp coriander powder
1/2 tsp turmeric
1/2 to 1 tsp red chilli powder (as per your taste)
2 tsp vegetable oil
1 tsp white vinegar
3 large eggs
salt to taste
Heat the oil in a flat saucepan. This just makes it easier to poach the eggs. Throw in the chopped onions and cook till they are soft and pink in color. Now throw in the ginger and garlic paste. Add all the dry masala powders and fry for 2 to 3 minutes.
Now add the tomatoes and salt. Cook for 4 to 5 minutes till the gravy is dry and done. Add a little water, cover and cook for about 7 minutes more.
Open the cover off the gravy. Your gravy should have become thick and saucy by now. Stir once more, and make three holes in the gravy with the back of your spoon. Break an egg each into these holes. Cover once again and cook for one two two minutes till the eggs are done.
Here is the picture.
And trust me, this taste just as yummy as it looks. The recipe is borrowed from Ms. Anjum Anand’s cookbook Anjum’s New Indian. Thanks Anjum for a wonderful recipe.