Egg Curry

Grind together 1/4 onions and tomato to a fine pulp.

Heat oil and add finely chopped remaining onions and curry leaves and saute on medium flame until golden.

Add the puree and enough water to make gravy.

Add all the spice powders and salt and cook for a minute.

Boil and peel eggs. Make a slit across the eggs without slicing them into two.

Add those eggs to the gravy, cover and cook for five minutes.

Garnish with coriander leaves and serve hot with rice or roti.