garam masala, very little or coriander powder (optional)
How to make the recipe
Heat a pan with oil, add curry leaves, cumin, mustard.
When the spices crackle, add onions and fry till they become lightly pink.
Add tomatoes, turmeric, salt and fry till they turn very soft
Pierce eggs with a fork and add them to the pan along with red chili powder and garam masala.
Fry till the mix becomes fragrant for about 2 minutes
Add water , just enough to cover the eggs partially
Cook covered till the tomatoes blend well. The curry must become thick. If it is runny evaporate the water by cooking further for a while on a high flame
Add coconut milk, Switch off the stove. Do not cook further, thick coconut milk will curdle the gravy. Mix well and serve andhra tomato egg curry. Garnish with coriander leaves if you desire.