Muttai Masaala Kuzhambu:(Country Style)

Ingredients:

• Eggs 8-10 (country chicken eggs)
• Small onions 1 cup or use red onions instead
• Green chilies 3 slitted
• Country tomatoes small 3
• Garlic 6 cloves crushed
• Ginger 5" made into paste
• Tamarind 1/2 spoon
• Curry leaves few
• Salt
• Turmeric powder 1/2 spoon
• Chili powder 1 spoon
• Cinnamon stick 2
• Cloves 2
• Fennel seeds 1 spoon
• Coconut piece 4" size made into paste
• Whole Peppercorns 3-4
• Sesame oil 1 cup.

Method:
In a wide-thick bottomed vessel, heat oil. Add cinnamon, cloves, fennel seeds and green chilies to it. Fry them for few minutes.
Followed by add, onion and fry them till golden color. Now add ginger and garlic to it. Fry them till it loses its raw odour.
Then add tomatoes and fry them till it looses its water content.
Now add salt, turmeric and chili powder and followed by tamarind paste to it. Add enough water and cook them well covered.
Once it comes to thick gravy stage add coconut paste to it. Let it boil real well.

Now hold each egg on top of this gravy, break them and drop them in this gravy. Do it one after other. Do not break all the eggs at the same place of the gravy. Its better to use a wide-mouthed vessel for this gravy so that you could have enough room for all your eggs.

Well....do not use any spatula after breaking in the eggs. Maybe you could cover and cook them over medium heat. It may take just 5-7 minutes or so.Let it stand for 1-2 hours after this. So that all the spicy juice-the gravy will be well incorporated in your eggs. It will be yummy when served along with steam cooked rice. (hint.. Basmathi ;) )

Maybe you could garnish with crisply fried curry leaves.