Ingredients

• Protein: Eggs
• Vegetables: Onions (finely chopped)
• Aromatics: Ginger-Garlic Paste, Cumin Seeds (Jilakara)
• Spices: Turmeric (Pasupu), Red Chili Powder (Karam), Salt
• Flavoring: Coconut Powder (Kobbari Podi), Garam Masala (Masala Podi)
• Pantry: Oil

Preparation

1. Onions: Chop the onions finely. In this type of egg curry, more onions usually mean a better "muddha" (thick base).
2. Eggs: Depending on your preference, you can either boil the eggs beforehand or crack them directly into the masala (scrambled style). Based on your steps, this looks like a scrambled egg masala or a fried egg curry.

Instructions

1. The Tempering: Heat oil in a pan and add cumin seeds (jilakara). Let them crackle.
2. Softening Onions: Add the onions. Close the lid and cook on medium-low heat. This helps the onions sweat and become very soft and sweet.
3. Aromatics: Add salt and ginger-garlic paste. Mix well and close the lid again for a minute to remove the raw smell of the garlic.
4. Dry Spices: Add red chili powder (karam) and turmeric (pasupu). Stir for 30 seconds so the spices bloom in the oil.
5. Flavoring: Add the coconut powder (kobbari podi) and garam masala. This creates a thick, nutty coating for the eggs.
6. The Eggs: * If Scrambling: Crack the eggs directly into the pan. Let them sit for a few seconds, then gently stir until they form chunks and are fully cooked.
7. If using Boiled Eggs: Make small slits in the boiled eggs and toss them in the masala until they are well coated and slightly crispy on the outside.
8. Finish: Give it a final stir and garnish with coriander leaves if you have them.