Few curry leaves
Cilantro to garnish
To grind coarsely
To grind into a fine paste
Grind the items under "to grind into a coarse paste" and keep it ready.
Grind the coconut and cashews with little water into a fine paste and keep it aside.
Heat oil in a pan, add the chopped onion, curry leaves and fry for a few minutes. Then add the coarsely ground masala, sauté till the raw smell of the masala is gone.
Once the tomatoes become soft n mushy, oil started oozing out from the content, add in the coconut cashew paste, adjust the water to the desired consistency.
Let the kurma boil nicely for 6-7 minutes on medium heat.
Reduce the heat to low, break the eggs and add it to the kurma one by one.
Leave the kurma undisturbed for 2-3 minutes and then mix it gently.
Switch off the flame after a couple of minutes and garnish with cilantro.