Egg curry (Andyache kalvan) Variant 2

Andyache kalvan
- Vihang Chavan
Ingredients
Eggs -3 eggs
malvani masala - 2 tbsp
garam masala - 1 tsp
Turmeric powder - 1/2 tsp
ginger garlic paste - 1 tsp
Finely chopped onion -1
smashed garlic - 1tbsp
hing - 1 tsp
water - 2 cups
tamarind pulp - 1tbsp
Oil - 3 tbsp
Salt to taste
Dry roast and grind
Onion - 1 (sliced)
Dry grated coconut - 4 tbsp
Method:
1. Heat 1 tsp oil in a pan. Add sliced onion and fry till golden brown color. Dry roast coconut till slight brown color . cool and grind to fine paste with little water to make  onion coconut wet grind
2. Heat remaining oil in low flame, add hing , smashed garlic,turmeric,1  tbsp malvani masala .Add chopped onion and saute till  pink and add ginger garlic paste and fry.
3. Add  onion coconut wet grind, remaining  malvani masala ,salt and saute till oil begins to separate from the masala and add some water, salt, tamarind pulp.
Take the eggs and crack each one directly into the gravy. Each one should be dropped slowly into the gravy to try and keep it as intact as possible. Each egg should be placed away from the previous one so they don't touch each other.  Cover with lid allowing these broken eggs to cook for 5 minutes till it starts boiling.
After 5 minutes remove lid and let the curry boil for another 3 minutes  according to the ghatpana you need and serve with chapatti, pav or rice.
It can be prepared without tamarind pulp too. Tamarind makes it more tangier.