Be it appam, bread or roti, egg masala is the easiest and classy side dish that can be served with them. Unlike regular egg curries, coconut oil is not used in this recipe. Instead there is chopped tomato to thicken the gravy. Plus, it will give an tangy flavor to the spicy curry.  

Ingredients
1
2 eggs
2
2 tsp coconut oil
3
½ tsp mustard seed
1 tsp fennel seed
4
1 tbsp chopped ginger
½ tbsp sliced garlic
2 onions sliced
2 green chilies sliced
1 sprig curry leaves
5
½ tsp coriander powder
½ tsp turmeric powder
½ tbsp chili powder
Salt as required
6
1 tomato chopped
7
½ tsp pepper powder

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Preparation
Boil the eggs and peel them
heat oil in a pan and splutter the mustard seeds
Add fennel seeds and ingredient no. 4 to it and saute
When the onions turn golden, add ingredient no.5 and mix well
Add chopped tomatoes to the pan and saute
When the oil becomes clear, add eggs to the masala
When the gravy thickens, add pepper powder and stir
Remove from stove and serve hot

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