Udaitha Muttai Kuzhambu | Egg Drop Curry

In a heavy bottomed pan, heat 1 teaspoon oil. Add sliced onions, cubed tomatoes and cut green chillies. Stirfry on low flame.
Keep cooking for 7-10 mins on low flame until the onions are soft and tomatoes are mushy. Let it cool down completely.
Grind into a smooth paste and set aside.
In the same pan, heat 1 tablespoon oil. Add fennel seeds and curry leaves. Let them splutter.
Next add finely chopped shallots. Fry until translucent.
Add ginger garlic paste and fry until there is no raw smell for a minute.
Now add the prepared onion tomato paste. Cook for a couple of minutes.
Add turmeric powder and sambar powder. Cook for another couple of minutes.
Add ½ cup of water (and some more) along with salt as needed and continue cooking the gravy.
Adjust the consistency of the gravy and check for salt & spiciness. Let it come to a slow boil.
Now break open the eggs carefully, each at a different spot in the pan. Keep the flame low.
Cover and cook the gravy for 3-4 mins on low flame and slowly you will notice the eggs raising up.
Continue cooking until the eggs are cooked, switch off the heat and keep it covered for another 5-7mins.
Serve hot with hot rice or roti.