Egg Masala - quick and easy

This is one egg preparation of my mom's that I love. My parents were here visiting and yes, I did get her to make it for me quite a few times. Of course, the taste of mom's dishes are so very special (although I did get close but there's still nothing to match the love and affection that goes into mom's cooking).

This was what I decided to make the other day for dinner and we had it with hot phulkas(chapatis or rotis). It was a wonderful treat and considering I was getting lazt to cook , this sure was a easy dish to make too. Lots of onions that is the trick to the taste of this simple egg masala. The caramelized onions , wow onions can taste really sweet. There is a lot of patience that goes into caramelizing onions (and I remember how I would try to cut it short in my initial days of cooking and my mom telling me that cooking onions well is what brings flavor and taste to the dish). So this time on I remembered her words and although was tempted several times still stuck to being patient and caramelizing the onions and taking time to get it right. It was yumm...This is a very simple dish , just what you would want for some lazy yet tasty cooking and with just a few easily available ingredients you can get started without any planning whatsoever.

Ingredients:
Eggs-5
Onions-8 to 10 medium sized
Kashmiri chilli powder -1 to 1 1/2 tsp, I like my dishes a little less spicy so love the Kashmiri chilli powder for its low spice and great colour)
Turmeric powder - 1/4 tsp
Salt to taste
Ginger (optional) - 1" piece(cut into juliennes-thin long strips)
Curry leaves - a handful
Cooking oil -2 tbsp
Water -1/2 cup

Method:
1-Boil the eggs, de-shell and keep aside.
2-Take a pan and add about 1-2 tbsp of oil. Add in the onions and saute on a low flame.The onions would turn soft and them slowly start to brown. Being patient at the stage is very important.
3-When the onions start to brown you can add in the chilli powder, salt and turmeric powder. If you wish to add ginger, this is the time. Add in 8-10 curry leaves and continue sauteing.
4- Continue to saute till the onions are soft, well-cooked, brown and caramelized to give out that sweet taste. Add in half a cup of water and the eggs. Cover and cook on a low flame for 10-15 minutes.
5- Open and dry the entire water so that you have a masala that is not watery at all. Add in some fresh curry leaves. Turn off the gas and keep covered for 10 minutes before serving.Serve with hot chapatis.