tomato, skinned and chopped
coriander leaves, chopped
fresh green chilies, chopped
salt, to taste
- Grind ginger and garlic together to make a paste.
- Fry onions in ghee until golden.
- Add ginger/garlic paste and tomatoes and let simmer until tomatoes are pulpy.
- Add coriander, chiles, salt, and coconut milk.
- Increase the heat.
- Let the curry come to boil.
- Then break the eggs into the curry and do not stir.
- When the eggs set the curry is ready. Serve with rice.