1. Heat oil in a kadai.
2. Add onions and fry them till they are transparent.
3. Add ginger garlic paste and turmeric.
4. Fry them for 1 or 2 mins.
5. Then add jeera, dhaniya powder, garam masala, coconut scrap, chilly powder and salt.
6. Add little bit of water just to make the gravy thinner.
7. Close the lid and stir occasionally until the oil leaves the dish.
8. When it is done take the eggs one by one, break and pour them directly into the kadai.
9. Arrange them as form of circle.
10. Without disturbing the yolks. This is important.
11. Close the lid on the surface the lid pour little amount of water, so as to not to burn the lower part of dish.
12. Cook for another 5 to 8 mins.
13. You can see the fumes coming from the water on the lid.
14. Keep pouring water as it gets evaporated.
15. Don�t stir the eggs.
16. Once you are able to see the white lining of eggs being formed though the yolks will not be cooked by this time, turn the eggs one after the other without separating the yolks from the whites.
17. Close the lid pour some water on the surface of lid let it cook for some more time say 5 mins.
18. Check if the yolks are cooked.
19. Once they are done put off the stove and garnish with coriander and cashews.
20. This dish tastes best with rotis also with rice.

Image: Flickr/creativecommons andreanguyen