Egg curry

Egg curries vary in every Indian home and are universally loved by all .This is one gravy that is simple to make and makes an otherwise regular lunch feel special !
I like this gravy for many reasons,for starters it can be made with just egg white, the ratio to eggs per person is far less and if you find yourself short of eggs at home,this is one gravy where a few eggs  can easily feed a group of 6/8.
Ingredients
Eggs-3
Small onions-10-finely chopped
coriander leaves-finely chopped
green chillies-3 finely chopped
Whisk all the above ingredients together ,adding salt to taste.
Heat a paniyaram pan or you can bake them in a mini muffin tray
spoon the egg mixture into the holes
Use a long skewer and turn the egg paniyarams over when the base is cooked
Remove and set aside and pour the next batch.
Now once the egg mixture is all cooked,these egg paniyarams can also be used to make like an egg biryani,cut up to add to a salad...quite versatile !
Gravy
Tomatoes-3
small onions- a hand fullcoriander seeds-1 Tbsp
jeera (cumin)-1 Tbsp
dried red chillies-5
ginger-1/2" piece
garlic-4 cloves
Saute the above ingredients together in a pan with a little oil,saute until well combined.
Let cool and grind to a paste.
Now heat oil in a deep pan,add the tempering ingredients,ie a few mustard seeds,curry leaves and dried red chillies.
Once they sizzle ,add the ground paste and mix
Add about 4 C water and let come to a boil
Add salt,check seasoning and let boil to required consistency
Remove from fire...add the egg paniyarams...re heat if required before serving.