| • | Chop the onion, green chillies, tomato and garlic.
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| • | Heat the oil.
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| • | Add fennel seeds and fenugreek seeds. Allow spluttering.
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| • | Add the chopped green chillies, onion, tomatoes and garlic.
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| • | Saute till they turn brown.
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| • | Cook till it turns tender.
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| • | Mix turmeric powder, red chili, coriander powder and salt.
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| • | Fry the mixture for few minutes.
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| • | Add coconut, tamarind paste, sugar and water.
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| • | Bring it to boil.
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| • | Drop the eggs in the gravy one by one.
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| • | Cook it covered over medium flame for 10 minutes.
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| • | Once the eggs are cooked properly, adorn the gravy with coriander leaves.
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| • | Serve it with steamed rice. |
