Egg Balls Masala

Egg Balls:
4 Eggs
1 Onion, finely chopped
Salt to taste
1/8 tsp Turmeric Powder
1/8 tsp Red Chilli Powder
1/8 tsp Garam Masala
1 Green Chilli, finely chopped
8 – 10 Curry Leaves, finely chopped
4 tsp Corriander Leaves, finely chopped

Gravy:
1½ tbsp Oil
2 Onions, finely chopped
2 Tomatoes, finely chopped
Salt to taste
1 tsp Turmeric Powder
2 Green Chillies, finely chopped
½ tsp Coriander Powder
½ tsp Red Chilli Powder
½ tsp Garam Masala
¼ tsp Cumin Powder
Few Curry Leaves, finely chopped
Few Corriander Leaves, finely chopped
1 tsp Ginger Garlic Paste

Egg Balls: Break open the eggs and mix all the other ingredients. When they are well blended, keep a gunthaponganalu pan on the stove. When the pan is hot, add oil and pour just to fill half of the hole. Cover and cook in slow heat for 2 - 3mins. Turn over and cook for 2 mins. Remove and leave it aside
Gravy: In a pan add oil, when the oil is hot; add the onions and green chillies. Fry till they are transparent, then add the tomatoes and ginger garlic paste. When the raw smell goes add the salt, turmeric powder, corriander powder, red chilli powder, cumin powder, garam masala powder. Fry till the raw smell goes and the masala is well cooked and smashed. Add water if necessary. Add the curry leaves and coriander leaves. Cook for 4 - 5 mins. Add the egg balls and mix well and cook in low flame for 2 mins. Serve hot with rice / roti's.