Preparation

Heat 2 tbsps. oil in a nonstick pan. Slice ginger, crush garlic and sliceonions. Add cloves, peppercorns and onions to the oil. Add ginger andgarlic and roughly chop tomato. Add red chillies to the pan along withturmeric powder, poppy seeds, coconut and saute. Add tomato andcontinue to saute tillfragrant. Cool and grind to a smooth paste with a littlewater. Heat 2 tbsps. oil in another non stick pan, add eggs and stir till theeggs get lightly browned and glazed. Add the ground masala and BHARAT EGG CURRY MASALA to the first pan along with 1/2 cup water and mix. Pour 1/2 cup water in the mixer jar, rinse and pour into the pan withthe masala and mix well. Add eggs and salt and mix. Cover and simmerover low heat for a few minutes. Serve hot.