Egg curry

Ingrdients
1. Eggs - 4
2. Onion - 3 (Finely chopped),
3. Tomato - 1 (Finely chopped),
4. Curry leaves - 2 stigs,
5. Green chilly - 3 (Slit lengthwise),
6. Ginger-garlic paste - 3 tsp,
7. Coconut paste - 3 tsp,
8. Jaggery/Sugar - 2 tsp,
9. Turmeric powder - 1 tsp,
10. Red chilly powder - 3 tsp(as per taste),
11. Coriander powder - 4 tsp,
12. Salt - as per taste,
13. Oil - for frying,
14. Pepper powder - 2 tsp,
15. Cilantro for garnish.
For Seasoning:
1. Cinnamon - 2 sticks,
2. cloves - 2,
3. Cumin seeds - 1 tsp,
Method
1. Heat oil in kadai, add all the given seasoning ingredients and saute.
2. Add the onion, green chilly, cury leaves and saute for 2mins.
3. Add the ginger-garlic paste and saute. Add the tomatoes and saute till nicely cooked.
4. Now add the turmeric, salt, red chilly, coriander powder and saute.
5. Add some water and bring to boil.
6. Break and add the eggs one by one.
7. once the egg is cooked add coconut paste and bring it to boil till the curry thickens.
8. Sprinkle pepper powder and cilantro.

Nutritional value per 100 g (3.5 oz) (2 eggs)
Energy 647 kJ (155 kcal)
Carbohydrates 1.12 g
Fat 10.6 g
Protein 12.6 g
Vitamin A equiv. 140 μg (16%)
Thiamine (Vit. B1) 0.066 mg (5%)
Riboflavin (Vit. B2) 0.5 mg (33%)
Pantothenic acid (B5) 1.4 mg (28%)
Folate (Vit. B9) 44 μg (11%)
Calcium 50 mg (5%)
Iron 1.2 mg (10%)
Magnesium 10 mg (3%)
Phosphorus 172 mg (25%)
Potassium 126 mg (3%)
Zinc 1.0 mg (10%)
Choline 225 mg
Cholesterol 424 mg