Egg rasam (indian soup)

Ingredients

• 4 eggs
• 1 tbsp coriander powder
• 1/2 tbsp black pepper powder
• 1/2 tbsp cumin powder
• 1/2 tbsp saffron/kunyit powder
• 1 tsp mustard seeds
• 2 tbsp thick tamarind/assam juice
• 1 medium size tomato (sliced thinly)
• 4 shallots (chopped)
• 4 cloves garlic (chopped)
• 2 sprigs curry leaves
• 3 tbsp oil
• 1/2 litre water
• salt to taste

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Preparation

• When oil is heated, saute the garlic and shallots for 3-4 mins. Add in coriander, pepper, cumin and saffron powder as well as tomato and curry leaves. Keep frying for another 4 mins.
  
  Add water, tamarind juice and salt inside Stir all the ingredients together and let it simmer.
  
  Break in the eggs inside gently and let the eggs cook. Remove from heat.

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