There are somethings which we have always had in a particular way or things which you would say 'We always make it this way' or 'My mother would always make it this way'...well this is one such recipe. My mother always made egg curry this way. Then as we started growing up and started experimenting with other methods...this got kind of forgotten.
Since my mother is with me these days, I asked her to make it again. Here goes the recipe and yes it is zero-oil.
4 -5 eggs,
1/2 a coconut (grated),
3-4 kashmiri red chillies,
Red chilli powder to taste,
1 tsp powdered coriander,
1/2 tsp turmeric powder,
1 small onion,
3 garlic cloves,
1/2 inch of ginger,
Salt to taste
Grind all the ingredients except the salt, onion and eggs into a fine paste using about a cup of water. This is critical the finer your paste, the better your curry will turn out.
Slice the onion.
Take the paste into a shallow cooking pan add about 1 1/2 cup of water and salt to it. Adjust the water quantity, so the curry is not too thick and neither too thin.
Let all of this come to a boil. Now add the sliced onion and lower the heat. Let it boil for another 2-3 minutes. Now on a low heat break the eggs and drop them into the curry. Space them out. Let it cook on a gentle heat till they are set. Turn off the heat.
It's done. Serve hot with plain rice or rotis made with rice. They will also go well with Neer dosas.