Spicy Plum and Tomato Curry with Egg

1Heat oil (2 tablespoons) in a large pan over medium heat. Add cumin seeds (1 teaspoon) and mustard seeds (1 teaspoon), and let them splutter.

2Add the chopped onions (2 medium) and sauté until they turn golden brown.

3Stir in the slit green chillies (2) and cook for another minute.

4Add the chopped tomatoes (2 medium) and cook until they soften and start to break down, about 5 minutes.

5Add the chopped plums, turmeric powder (1 teaspoon), coriander powder (1 teaspoon), and salt. Mix well and cook for another 5 minutes until the plums soften and the mixture becomes saucy.

6Stir in the shredded cabbage (1 cup) and cook for an additional 5 minutes until the cabbage (1 cup) is tender.

7Make two small wells in the curry and crack the eggs (2 large) into them. Cover the pan and let the eggs (2 large) cook for about 5-7 minutes, or until the whites are set but the yolks are still runny, or to your desired doneness.

8Sprinkle garam masala (1 teaspoon) over the curry and gently mix to combine.

9Garnish with fresh coriander leaves before serving.