Heat oil in a pan and add the mustard seeds.
When they start to splutter, add the sliced onion along with curry leaves.
Saute the onions till they turn translucent.
Add the ginger- garlic pastes and stir till raw smell goes.
Add the coriander powder, chilli powder and turmeric powder and stir for a minute.
Add the chopped tomato and cook till oil separates.
Add the 3rd extract of coconut milk along with salt.
When it comes to a boil, add the second extract milk and stir well.
When the mixtures starts to boil carefully crack the egg and pour into the boiling mixture.
Do NOT stir
Cover and cook for a minute.
Using a spoon carefully take some gravy from the sides and pour on top of the eggs.
When the mixture again starts to boil, pour the 1st extract of coconut milk and shake the pan so that it blends into the mixture.
It is better to avoid stirring or else the egg may break.
Switch off the heat as soon as you spot bubbles along the sides of the pan.
Sprinkle the garam masala powder on top.
Serve hot with Appams, bread, etc.