### TranslatedIngredients: 3 Whole Eggs,1 Onion - finely chopped,5 Garlic - grated,4 tablespoons Fresh coconut - grated,1/2 Onion - finely chopped,1 tablespoon Coriander (Dhania) Seeds,1 Tamarind - marble sized ball,3 Dry Red Chillies,1/2 teaspoon Turmeric powder (Haldi),Water - as needed,Salt - to taste,2 tablespoon Sunflower Oil ### PrepTimeInMins: 15 ### CookTimeInMins: 30 ### TotalTimeInMins: 45 ### Servings: 2 ### Cuisine: Goan Recipes ### Course: Dinner ### Diet: Eggetarian ### TranslatedInstructions: To begin making the Goan Egg Drop Curry Recipe, grind together the ingredients meant for gravy except salt and oil by adding 1/2 cup of warm water. Add more water if needed while grinding. Ensure that the coconut is finely ground.Heat a kadai/wok, add oil. After the oil gets heated add 1 small chopped onion and saute until the onion turn soft and translucent. Add garlic, stir for a few seconds until the raw smell of garlic goes away.Now pour the ground coconut gravy into the onion garlic mixture in the kadai and stir well to combine.Add a little water to adjust the consistency of the goan curry. Bring the curry to a brisk boil. Stir in the salt and check the spices to suit your tasteOnce the curry is boiling, One one egg at a time and add it to the curry. Just break the egg above the gravy and drop it in the gravy carefully. Do this with all the eggs.Discard the shells.Let the eggs get slightly cooked in the gravy. Add some hot gravy on top of the egg so that the heat of the gravy cooks the eggs properly.Once the eggs are cooked through, turn off the heat and serve.Serve the Goan Egg Drop Curry along with warm steamed rice, pickled onions and papad for lunch or dinner.