Add 3 tsp of cooking oil to a pan.

When the oil is hot add ½ tsp fennel seeds, few curry leaves and 4 green chillies. 

Add 2 finely chopped onions and saute for a minute.

When the onion is slightly wilted, add 1 tsp ginger garlic paste and little coriander leaves.

Once the raw smell leaves, add puree of 2 tomatoes.

Add the required amount of salt and ½ tsp of turmeric powder to the curry.

Once the tomatoes are cooked well, add 1 tsp chilli powder, 2 tsp coriander powder and ½ tsp garam masala.

Saute for a minute, then add the required amount of water and bring to a boil.

In a mixing jar, add 3 tsp of grated coconut.

Add ½ tsp fennel seeds.

Add a little water and grind nicely.

Once the curry has boiled well, add the coconut paste.

 Boil for 2 more minutes.

Gently break 4 eggs and pour.

Cover and simmer for 5 - 6 minutes.

Stir lightly and sprinkle some coriander leaves.

Delicious egg drop curry is ready to serve.