Egg Aasad

Ingredients

4 egg
1 yellow onion
1 tsp aniseed powder(perunjeeragam/sombu)
3 garlic cloves
1 " ginger piece
2 green chilly

1/4 cup thick coconut milk
1 red onion
1 tomato
1 tsp aniseed powder
2 tbsp corriander powder
2 tsp chilly powder
1 tsp garam masala powder
1 tbsp ginger garlic paste
salt to taste
1 1/2 tbsp oil

Method

1. chop yello onion finely for egg
2. in a skillet with 1/2 tbsp oil, add aniseed powder, ginger piece and garlic pieces and fry well with little salt for egg alone
3. add green chilly (chopped finely), and add eggs and make into thick egg omlette
(it should be very thick since when make to float in gravy it will not dissolve)
4. cover with lid and let it cook
5. turn to other side and cook again
6. now in a big skillet, heat 1 tbsp oil
7. add aniseed powder, onion ginger garlic paste, and tomato in same order and fry well
8. now add tomato and mash well
9. add coconut milk, and all masala powders, salt and water as of required for the gravy
10. now check for salt and spicy and cover with lid and make it to boik for about 5 mins
11. remove lid and check for gravy consistency to be like pourable(little lighter than kurma, but not too watery)
12. add in the corriander leaves, then cut the egg into 4 pieces and add it to the gravy
13. gently mix and keep in heat for 2-3 mins and then remove
14. serve with variety rice