add the fresh Curry leaves and again mix them nicely.
add the Kashmiri chili powder and mix them. Kashmiri chili powder gives very nice color to the masala but it wont be that much spicy. Adding kashmiri chilli powder is purely optional.
Now add the tomatoes and saute them till they becomes soft.
Add 2 tbsp of oil if needed.
Smash the onion and Tomatoes nicely so that there are no bigger pieces. Smash them nicely.
If you want you can add another 2 tbsp of oil and mix them.
Cover and cook for 8 to 10 minutes in low Flame.
garnish with coriander leaves and serve the Masala egg roast hot. It is a great side dish for Dosa or Italy or chapati or any kind of tiffin items.