Corn Egg Curry

This is my go to dish when I am short on time or inspiration. Very simple to make and tastes great!

Corn Egg Curry

1 cup corn (I use frozen)
2 eggs
2 small onions, sliced
2 tomatoes, chopped
1" ginger, chopped finely
1 green chili, chopped
1/2 tsp mustard seeds
1/2 tsp jeera seeds
1/4 tsp turmeric powder
1/4 tsp garam masala
chili powder, to taste
salt, to tatse
oil
chopped coriander leaves, for garnishing

Boil water. Add corn and cook till done to your satisfaction. Drain water and keep aside. In a kadai, heat oil. Add jeera seeds and mustard seeds. When they splutter, add ginger and green chili. Fry for few seconds. Add onions and fry till onions are translucent. Add tomatoes and all the powders and salt and fry till tomatoes are soft. Add corn and fry for couple of minutes. Break the eggs into the pan. Be careful not to break the egg yolk. Cover and cook on simmer for 4-5 minutes or till the eggs are done to your satisfaction. Garnish with coriander leaves. Serve hot with rice.