KODIGUDDU PULTA | EGG DROP CURRY

Cuisine: Andhra Pradesh state of India

Ingredients:

Coconut oil – 6 tablespoons

Onions (chopped) – 4

Salt – as required

Chili powder – 1 ½ teaspoon

Turmeric powder – 1/4 teaspoon

Water – 1/2 cup

Eggs – 4

Coriander leaves (chopped) – 1 tablespoon

Method:

Heat oil in a pan and add chopped onion. Fry until golden brown. Then add salt, chili powder, turmeric powder and water. Break eggs directly into the pan, one by one and separately. Close the lid and let it cook for 10 minutes. After 10 minutes, carefully flip the eggs to the other side without scrambling them. Cook until all the water evaporates. Sprinkle coriander leaves and serve with rice or roti.