1. Heat oil in kadhai and fry onion on medium flame until it becomes soft and light brown.
2. Add all of the ingredients except coriander leaves. Pour 1 cup water, cover and cook until all the moisture evaporates.
3. Stir fry for 2-3 minutes.
4. Add 4 tbsp of water.
5. Break the egg and slowly drop on the gravy one by one. Don't stir. Cover and cook on slow flame for 3-4 minutes.
6. Garnish with coriander leaves and serve.